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Easy Pineapple Soufflé Recipe
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!
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
6
servings
Calories
293
kcal
Author
Marjory Pilley
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 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 distribute the ingredients evenly.
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.
Video
Notes
There are more expert tips and pictures above.
Storage
Storage
. Refrigerate in an airtight storage container for up to 3 days.
Reheat
. For best results, rewarm leftovers in a baking dish in the oven at 350°F.
Nutrition
Calories:
293
kcal
|
Carbohydrates:
42
g
|
Protein:
5
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
109
mg
|
Sodium:
218
mg
|
Potassium:
151
mg
|
Fiber:
2
g
|
Sugar:
31
g
|
Vitamin A:
481
IU
|
Vitamin C:
9
mg
|
Calcium:
69
mg
|
Iron:
1
mg