A bread pudding-soufflé hybrid, this dish gets its inspiration from a rich, pineapple soufflé traditionally served as an accompaniment to baked ham. We turned it into a main dish, putting the ham straight into the soufflé. Then, we improved the nutritional profile by omitting heavy cream and butter and choosing whole-wheat bread over white. For the best texture and flavor, look for soft whole-wheat sandwich bread without any added malt or molasses. Be sure to use canned, not fresh pineapple—fresh pineapple makes the soufflé too wet.
Preheat oven to 375F. Coat a 2 1/2-quart soufflé or casserole dish with cooking spray.
Process bread in a food processor in three batches, until coarse crumbs form (about 5 cups).
Whisk 2 egg yolks (discard the remaining yolks or reserve for another use), milk, pineapple and ham in a large bowl. Stir in the breadcrumbs and butter.
Beat 6 egg whites, sugar and salt in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Gently fold the whites into the bread mixture in two batches. Transfer to the prepared dish.
Bake the souffle until puffed, golden and an instant-read
thermometer inserted into the center registers at least 160F, 50 minutes to 1 hour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (214g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 231 (69%)|
|Amt Per Serving||% DV|
|Total Fat 25.6g||34 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 861.3mg||265 %|
|Sodium 1483.6mg||51 %|
|Potassium 270mg||7 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.5g|
|Protein 25.2g||36 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 337
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