PINEAPPLE SOUFFLE

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Aren't we all looking for things that are easy but look like they were really hard to make? This recipe has been around a long time, and it uses the simplest ingredients and methods of preparation, but it's going to surprise you how delicious it is. This dish has been pleasing food lovers for generations, but it’s almost been forgotten. It’s so easy and you’ll be asked for the recipe.

PINEAPPLE SOUFFLE

Courtesy of Chef Jeff Calley © 2011

Ingredients:

4 Tablespoons butter (1/2 stick)
3/4 cup brown sugar
4 eggs, beaten
1 (20 ounce) can crushed pineapple , drain half the juice and reserve it
5 slices white bread, crust removed, roughly 1/2” squares

Directions:

Preheat oven to 350 degrees.

Melt the butter in a microwave till just liquified. Allow the butter to cool for a minute, then mix in the brown sugar. Add the beaten eggs and combine well. Add the drained pineapple. Fold in the bread cubes just until incorporated. The mixture should be wet, but not soupy. If it’s too dry, add a tablespoon or two of the reserved juice. Turn into a 1 1/2 quart casserole dish that has been sprayed with cooking oil. Cook in oven for 45 minutes to one hour, until the casserole is set and lightly browned on top.


Have you got a great recipe, cooking tip or food story to share with the Too Fun Chefs? Email us and we might just share them with everyone else out there listening. Email: Jackie & Jeff