Dessert or a side dish? Either way, this Pineapple Souffle recipe is a sweet and buttery holiday favorite. We’ve lightened it up and show you how to make a vegan version too!
I give myself permission to try anything on the holiday dinner table…in moderation. Then there’s my sister’s pineapple souffle. Sigh…it’s hard to keep things under control.
It’s always a side at our festive holiday meals. But, it most definitely should be a dessert. (The same with sweet potato casserole topped with marshmallows. I’m just sayin’.)
But, it’s always a side at our house. So, I let my guard down and indulge a little more than I would otherwise. I’ve always turned a blind eye as to exactly why it is so delicious. It’s full of pineapple. Pineapple is sweet. And, pineapple is healthy. Right?
How to Lighten-Up this Pineapple Souffle Recipe
In the spirit of eating healthy, I finally looked behind the curtain and decided to do a makeover of her recipe. It still retains its irresistible appeal, but has fewer calories and is a little healthier. It can be made with eggs or egg-replacer. The one pictured is vegan.
Here’s how I lightened-up this pineapple souffle recipe:
1. Replace the soft white bread cubes with whole wheat cubes. Another option is to use half of each type of bread. Remove hard crusts to keep it soft. Or, use your favorite gluten-free bread for Gluten-free Pineapple Souffle.
2. Cut back on the butter and sugar. It’s still super sweet and buttery. (I already cut back the amounts in the recipe below, but feel free to cut a little further.) I also bake with a half sugar/half Stevia blend these days. Follow package directions.
Believe it or not, this is an Eggless Pineapple “Souffle” recipe so my darling daughter with an egg allergy could enjoy it. It’s not as fluffy as the version with eggs. But, there were no complaints…from anyone, including my other family members that are very particular about this holiday staple. This is one dish that everyone enjoyed!
Follow the instructions below and include some or none of these suggestions!
Sweet and buttery pineapple coats whole wheat bread cubes that are baked until hot and bubbly. It’s served warm and topped with cinnamon and powdered sugar. Add a little ice cream and you’ll have no choice but to call this dessert. 🙂
Please rate this recipe if you make it and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!
Pineapple Souffle Recipe
- 1/2 cup butter or vegan substitute softened
- 1/2 cup Stevia sugar blend or 1 cup sugar
- 2 Eggs or equivalent Egg-Replacer
- 20 ounces crushed pineapple drained
- 4 cups bread cubes hard crusts removed, approximately 8 slices of bread (preferably whole wheat)
- 1 Tablespoon Cinnamon
- Powdered sugar optional
- Preheat oven to 350 degrees F.
- Cream butter and sugar in a large bowl.
- Add eggs or egg-replacer and stir until well combined.
- Stir in the crushed pineapple.
- Mix in bread cubes until all cubes are slightly wet.
- Pour mixture into a baking dish and use a fork to evenly distribute ingredients. (I used an 11 x 8 small lasagna dish. A 9 inch round casserole dish would work as well.)
- Sprinkle cinnamon on top.
- Bake for approximately 45 minutes or until it is bubbly and top starts to brown.
- Shake powder sugar over the top, if using.
- Serve warm or at room temperature.