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.
Servings 6 servings
- ½ cup butter or vegan substitute softened
- ½ 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.
Calories: 370kcal | Carbohydrates: 46g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 306mg | Potassium: 230mg | Fiber: 3g | Sugar: 32g | Vitamin A: 600IU | Vitamin C: 8.9mg | Calcium: 68mg | Iron: 1.4mg