Pineapple Souffle Recipes

PINEAPPLE BREAD SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 6x10 inch baking dish.
• Cream the butter and sugar together in a mixing bowl until light and fluffy. Beat in the eggs one at a time. Stir in the bread cubes and pineapple until well blended. Pour the mixture into the prepared baking dish. Sprinkle brown sugar evenly over the top.
• Bake in preheated oven until bread points on top are golden brown, 45 to 60 minutes. Cool before serving.

PINEAPPLE SOUFFLE

Steps:

• Preheat oven to 350 degrees
• melt the stick of butter in the microwave or saucepan over the stove.
• combine the first four ingredients and stir.
• tear the slices of bread to make bite size pieces and stir in with the rest of the ingredients.
• then place in the oven for 45 min or until there is a tint of golden brown.

EASY PINEAPPLE SOUFFLE

Steps:

• Make jello using 1& 1/2 cups of boiling water, and refrigerate until set.
• Blend 5 slices of the pineapple in a blender (without using the syrup in the can or any additional water).
• Add the whipped cream, cream cheese, and jello to the pineapple in the blender.
• Blend thouroughly until pureed well.
• Pour out into bowl, and refrigerate for 8 hrs.
• Use the remaining pineapple slices to chop up coarsely and decorate souffle once half set.
• Aditional whipped cream can also be used to decorate.
• Enjoy!

EASY PINEAPPLE SOUFFLE RECIPE

Steps:

• Preheat the oven to 350 F.
• Lightly grease an 8x8-inch pan.
• Combine the crushed pineapple, eggs, granulated sugar, brown sugar, and milk in a large bowl.
• Add the cubed bread to the bowl, and stir until just combined.
• Pour the pineapple mixture into the prepared pan.
• Pour the melted butter over the pineapple mixture.
• Bake the soufflé for 45 to 50 minutes, until the top is golden brown.
• Cool the soufflé for 10 minutes before serving.

PINEAPPLE SOUFFLE

Steps:

• Pre-heat oven to 350 Drain Pineapple Cube bread Cream the butter and sugar together with mixer. Add eggs (1 at a time) Fold in cubed bread and drained pineapple (w/ spoon or spatula) Put in greased 1.5 quart casserole dish w/ high sides Bake uncovered for 1 hour.

SCALLOPED PINEAPPLE SOUFFLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Beat egg whites until foamy in a large glass or metal mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
• Beat the egg yolks, sugar, butter, and milk together in a large bowl. Stir in the pineapple and bread. Lightly fold egg whites into the pineapple mixture, then spread the mixture into a large baking dish.
• Bake in the preheated oven until golden brown, 35 to 45 minutes.