Pineapple Souffle

One of the best things about church pot-lucks is the opportunity to try new dishes without having to cook them or pay for ingredients for a recipe my family may or may not like. This recipe was part of a brunch pot-luck at my church a few months ago. Hubby and I both loved it, so of course, I had to request the the recipe.

It goes together very easily and can be mixed up the night before and baked in the morning - making it that much better! We've now had it as a side dish for dinner as well as for breakfast. We loved it both ways. I hope you all enjoy it as much as we do.

Pineapple Souffle
(printable recipe)

Ingredients:
½ loaf Hawaiian Bread (round)
1 stick butter
1 Cup sugar
4 eggs
8 oz can crushed pineapple, strained.

Directions:

1. Cut the bread into ½" cubes. (You can cut the crust off if you prefer.)
2. Cream the butter and sugar together.
3. Beat in the eggs.
4. Mix in the pineapple.
5. Add the bread and mix together (I think this works best by hand.)
6. Place in a 1½ qt casserole.
7. Bake at 350° for 35-45 minutes, uncovered.

Notes:
You can easily double this recipe and bake it in a 9x13.
The second time I made it, I only used 3 eggs. It still worked very well, but wasn't quite as rich as with 4 eggs.


This recipe is linked to:
Tempt My Tummy @ Blessed with Grace
Tasty Tuesday @ Balancing Beauty & Bedlam
Tuesdays at the Table @ All the Small Stuff
Ultimate Recipe Swap @ LifeAsMom