Monday, November 23, 2009

Pineapple Souffle

An old family favorite, I'll be making this several times over the holiday season.

1/2 c. butter
1 c. sugar
4 eggs
1 lg. can (16 oz.) crushed pineapple
8 slices white bread, cut into 1" squares

Melt butter in 8x8 dish. Add bread pieces, coating evenly. Beat sugar and eggs until frothy. Stir in pineapple and pour into dish. Bake, uncovered for 45 minutes at 350 degrees. Serve warm (delicious with ham). Refrigerate leftovers and enjoy cold, or reheat.

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