 | Our Favorite Recipes |
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Pineapple Souffle
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- 1 cup melted butter
- 1 2/3 cup Sugar
- 3 Eggs-beaten
- Lg can of drained pinneapple chinks (in heavy syrup). Reserve juice in case you need to add more liquid to moisten
- 5 cups broken up white bread. (I cut off the crust)
- In an oven proof pan, mix together butter, eggs and sugar.
- Add drained pinneapple and bread.
- Stir until all the bread is very moist.
- You can add some of the reserved juice.
- Use a casserole that will hold at least 2 quarts.
- Bake at 350 degrees for 30 minutes uncovered.
- Let sit for 10 minutes before serving.
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