Scalloped 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.

OLD-FASHIONED SCALLOPED PINEAPPLE

Steps:

• Preheat oven to 350°. Combine eggs, sugar, pineapple, butter and milk; add bread cubes and toss to coat. Transfer to a greased 8-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Let stand 10 minutes before serving. Refrigerate leftovers.

SCALLOPED PINEAPPLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10 inch casserole dish.
• In a medium bowl combine butter, sugar, pineapple, salt, pepper, cinnamon and nutmeg; mix well. Place bread cubes in the bottom of the casserole dish and pour pineapple mixture on top.
• Bake in preheated oven for 45 minutes or until golden brown and set throughout. If the top browns too fast, before the center is set, cover the dish with aluminum foil until it sets. Let stand 10 minutes before serving.