Easy Pineapple Soufflé is a dessert or side dish that's a holiday favorite. We'll show you how to make this easy, baked casserole healthier.
My sister makes pineapple soufflé bread casserole every Easter and on Thanksgiving too. It goes great with ham and turkey.
It's incredible, and I never question why we enjoy something sweet alongside the savory main course.
In the spirit of eating healthy, I finally looked behind the curtain. I decided to do a makeover of this easy, 5-ingredient recipe. It's still a BIG hit but has fewer calories and is a little healthier.
I also made a plant-based version so my vegan daughter could enjoy it too!
Ingredients
Below are the ingredients to make pineapple soufflé:
Pick and choose the changes you want to make for 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 sugar and a no-calorie sweetener to equal 1 cup of sugar. We used a half and half mixture of stevia and sugar. 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.
- Crushed pineapple - Buy a can or use a food processor to crush fresh pineapple,
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe 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 baked pineapple soufflé:
- Combine eggs (or Just Egg,) sugar, and crushed pineapple in a large bowl.
- Cut bread into cubes, add to egg mixture, and toss to gently incorporate.
- The crusts can be left on or cut off.
- Pour the mixture into a baking dish that has been greased or coated with cooking spray.
- Use a 9-inch square or round baking dish.
- Melt butter and drizzle over the top.
- Bake in a 350 °F oven for approximately 45 minutes or until it is bubbly and the top starts to brown.
Optional garnishes include:
- Slices of pineapple
- Marchino cherries
- Cinnamon
- Powdered sugar
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.
Storage
- Storage. Refrigerate in an airtight storage container for up to 3 days.
- Reheat. Rewarm leftovers in a baking dish in the oven at 350 °F or in the microwave.
More Holiday Side Dishes
Did you make this recipe?
Please leave a rating and tell us how you liked it!
📋 Recipe
Pineapple Soufflé Recipe
Ingredients
- ⅓ cup butter or plant-based substitute
- 3 Eggs or Just Egg to equal 2 eggs
- ½ cup Stevia or other natural no calorie sweetener like monk fruit
- ½ cup sugar
- 20 ounces crushed pineapple in juices
- 5 slices white wheat bread to equal about 5 cups of cubes; GF, whole wheat, and keto bread may be used instead.
Instructions
- Preheat oven to 350 °F.
- Add eggs (or Just Egg) to a large bowl and gently beat with a fork to break.
- Add sugars and crushed pineapple to the bowl and stir to combine.
- Cut bread into cubes. The crust can be left on or cut off.
- Mix the bread cubes into the pineapple mixture until they are slightly wet.
- Pour the mixture into a 9 x 9 square or round baking dish and use a fork to evenly distribute ingredients.
- Melt butter and gently pour over the top.
- Bake for approximately 45 minutes or until it is bubbly and the top starts to brown.
- Allow the casserole to sit for about 5 minutes before serving.
- Serve warm or at room temperature.
Notes
- Storage. Refrigerate in an airtight storage container for up to 3 days.
- Reheat. Rewarm leftovers in a baking dish in the oven at 350 °F or in the microwave.
Nutrition
This recipe was originally published on 11/26/13 and has been updated to improve the reader experience.
Amanda
Tested this out for our Easter dinner using egg and it was fantastic. Can't wait to have it again.
christopher kates
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
Marjory
Thanks for your comment!
marleen
Mmmmm, that all say. Its yummy for your tummy.
Heidi vaughan
Thanks so much ! Ive been looking for a way to make it eggless.
Coralyn Streett
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!
Marjory
So happy you enjoyed it! Thanks for sharing...made my day!!!
CM
Thank you so much! Do you know if this can be made ahead of time and frozen?
Marjory Pilley
You should be able to, but I have not tried it.