Easy Pineapple Soufflé Recipe

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Serve this easy Pineapple Soufflé recipe as a side dish or dessert. Either way, this light and fluffy baked casserole is sure to be a holiday favorite!

Every Easter and Thanksgiving, the aroma of my sister's legendary pineapple bread casserole wafts through the house, captivating our senses and calling us to the dinner table. It's always the perfect companion to our glazed ham and succulent turkey tenderloin.

And I never question why we enjoy this decadent dish alongside the savory main course instead of the dessert table. It's just too good to resist.

So, in the spirit of eating healthy, I looked behind the curtain in hopes of enjoying it on more than just a special occasion.

Luckily, a makeover of this 5-ingredient recipe was simple to do. The end result is still a tropical-flavored delight. But it has fewer calories and is a little healthier.

I also prepared a plant-based version so my vegan daughter could enjoy it, too!

Jump to:

• Ingredients
• Variations
• Directions
• What is a soufflé?
• Storage
• More Holiday Side Dishes
• 📋 Recipe

Ingredients

Below are the ingredients to make this easy pineapple soufflé recipe:

Pick and choose the changes you want to make to your version. If you don't make any, you'll have classic pineapple soufflé.

• Butter - Cut back on the amount of butter used. Butter is drizzled over the top to form the crispy topping. Use a spritzer or a careful hand to achieve a crust with less butter. We used ⅓ of a cup of butter.
• Sugar - Use a combination of white sugar and a no-calorie sweetener to equal 1 cup of sugar. We used a half cup of stevia blend and a half cup of sugar, which was just the right amount of sweetness. Monk fruit is another option. You can also cut back the total amount of sugar to ¾ of a cup and will likely not notice any difference in the sweetness.
• Bread - Use healthier bread, like white whole wheat. If you're used to keto bread, you should be able to use that too. You can also play around with the amount of bread. We used 5 slices to equal about 5 cups of cubes. For a traditional version, use white bread.
• Crushed pineapple - Buy a can or use a food processor to crush fresh pineapple,

Please refer to the recipe card below for the full list of ingredients and detailed instructions.

Variations

To enjoy a dairy-free and egg-free version of pineapple soufflé, make the following ingredient modifications:

• Butter, Sugar, Bread - Use plant-based products.
• Egg - Use Just Egg plant-based egg to replace 2 eggs.

To make a gluten-free pineapple soufflé, use your favorite GF bread.

Directions

Here's how to make easy baked pineapple soufflé:

1. Combine beaten eggs, sugar, and crushed pineapple in a large bowl.
2. Cut slices of bread into small cubes, add to egg mixture, and toss to gently incorporate.
   • The crusts can be left on or cut off.
3. Pour the mixture into a baking dish that has been greased with butter or coated with cooking spray.
   • Use a 9-inch square or round baking dish.
4. Melt butter and drizzle it over the top.
5. Bake in a 350°F oven for approximately 45 minutes or until it is bubbly and the top starts to turn golden brown.

Optional garnishes include:

• Fresh pineapple slices
• Chopped roasted macadamia nuts or almonds for added crunch
• Marchino cherries for a pop of color and contrast
• A sprinkle of ground cinnamon or nutmeg for warmth and spice
• A dusting of powdered sugar for a snow-like finish
• Edible flowers for a touch of elegance.

What is a soufflé?

A soufflé is an airy baked dish that combines beaten egg whites with a flavorful base. So, while it's known as pineapple soufflé, it's really more of a bread pudding or casserole.

Looking for a portion-controlled serving. Make it in a cupcake pan!

Storage

• Storage. Refrigerate in an airtight storage container for up to 3 days.
• Reheat. For the best results, rewarm leftovers in a baking dish in the oven at 350°F.

More Holiday Side Dishes

📋 Recipe

This recipe was originally published on 11/26/13 and has been updated to improve the reader experience.