Twenty+ years ago, we had a group of 5 families in our neighborhood that had kids all around the same ages. We called this our Game Night Group. The group started with a monthly parents’ night out and evolved into camping trips, progressive dinners, and holiday gatherings. Even though most of the families have moved away from that neighborhood, the group still gets together for the important life events. It’s wonderful to still be connected as families to these friends.
Towards the end of 2022, I needed a side dish to take to a potluck. The main dish was to be a ham. I immediately thought of our friend, Deb, and the pineapple souffle she made for one of the progressive dinners all those years ago. I had gotten a copy of the recipe when Deb first made it for the group, but after 20+ years and 2 moves . . . anyway, I reached out to Deb and she quickly responded with the recipe. We made it for the potluck and it was a huge hit. As I was collecting my empty dish, I was approached by someone asking what was in it. They raved about the dish and had really enjoyed it. It is the perfect complement to a holiday ham! Thanks, Deb!
Pineapple Souffle
Pineapple Souffle (adapted from and courtesy of Deb Konicek) Total Time Required: 80 minutes + bread drying-out time, Prep Time: 10 minutes, Cook Time: 60-70 minutes
Ingredients:
- 8 – 9 ounces (6 slices) bakery bread, cubed and left to sit for 2+ hours to dry out
- 20 ounces crushed pineapple, well drained
- 3 eggs, lightly beaten
- 4 ounces (1 stick) butter, melted
- 1-1/2 cups sugar
Place the cubed bread in a large mixing bowl to dry out.
Allow the bread cubes to sit for a few hours to dry out.
After the bread has dried for a few hours, preheat the oven to 350ºF and grease a 1-1/2 quart baking dish with cooking spray. Add the drained pineapple, beaten eggs, melted butter, and sugar to the bowl of bread cubes.
Add the pineapple, eggs, butter, and sugar to the bread cubes.
Mix it all together well.
Mix well.
Transfer the pineapple mixture to the prepared dish.
Transfer the mixture to the prepared baking dish.
Bake the souffle for 60 to 70 minutes, until the top is nicely browned and the souffle has set.
Serve warm.
Wishing all a joyous Easter and Spring! ~Linda
Pineapple Souffle (adapted from and courtesy of Deb Konicek) Total Time Required: 80 minutes + bread drying-out time, Prep Time: 10 minutes, Cook Time: 60-70 minutes
Ingredients:
- 8 – 9 ounces (6 slices) bakery bread, cubed and left to sit for 2+ hours to dry out
- 20 ounces crushed pineapple, well drained
- 3 eggs, lightly beaten
- 4 ounces (1 stick) butter, melted
- 1-1/2 cups sugar
Place the cubed bread in a large mixing bowl to dry out.
After the bread has dried for a few hours, preheat the oven to 350ºF and grease a 1-1/2 quart baking dish with cooking spray. Add the drained pineapple, beaten eggs, melted butter, and sugar to the bowl of bread cubes. Mix it all together well.
Transfer the pineapple mixture to the prepared dish. Bake the souffle for 60 to 70 minutes, until the top is nicely browned and the souffle has set.