Pineapple Souffle Recipe – Lightened-up!

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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!

Pineapple Souffle Recipe on plate

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 that 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!

Eggless Pineapple Souffle Recipe in baking dish

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!

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5 from 3 votes

Pineapple Souffle Recipe

Pineapple souffle is a sweet and buttery holiday favorite. We've lighted it up and show you how to make it vegan too and it's still irresistible.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 370kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 370kcal | Carbohydrates: 46g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 306mg | Potassium: 230mg | Fiber: 3g | Sugar: 32g | Vitamin A: 12% | Vitamin C: 10.8% | Calcium: 6.8% | Iron: 7.9%
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Comments

  1. Tested this out for our Easter dinner using egg and it was fantastic. Can’t wait to have it again.

  2. christopher kates says

    Oh man! This looks beyond delicious. I am going to make this as soon as possible. Well done! I can’t wait to try this either. My most favorite hobby is trying out new recipes. Since I’m engaged in my work I don’t get much time now a days to tryout everything posted here but I had tried most of them and almost all came out really tasty at my first try itself

  3. Mmmmm, that all say. Its yummy for your tummy.

  4. Heidi vaughan says

    Thanks so much ! Ive been looking for a way to make it eggless.

  5. Coralyn Streett says

    This was a bit hit at Christmas dinner! I used flax eggs and vegan butter so that my vegan daughter would eat it. I doubled the recipe to fit the size of our crowd and made it in an 11 x 14 baking dish. It got rave reviews from even some of the pickiest eaters! Next time I would like to try it with wheat bread, but we used a homemade vegan-friendly white bread that worked great! Thank you! It’s a keeper!

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