Pella Chronicle

February 25, 2013

Pineapple Souffle

By Clint Brown
The Chronicle

Pella —

Ingredients

1/4 c butter (melted in the pan)

get recipes @ goboldwithbutter.com
3 eggs, beaten
1 1/2 c sugar
3-4 slc white bread (cubed) any kind of white bread will work
1/4 c milk
1 (20oz) can(s) crushed pineapple (drained)
 

Directions

1
Preheat oven to 350. Melt the butter in an 8x8 pan. I just put the pan in the oven while preheating.
2
Beat 3 eggs in medium bowl.
3
Add the sugar, milk, cubed bread, and pineapple. Fold all of these ingredients together and pour into the pan with the melted butter. Sprinkle with cinnamon and 1 Tblsp. of sugar and Bake 45 minutes. Will be very hot and bubbly.
4
Top with a dollop of whipped cream or vanilla ice cream for a tasty treat the kids will love!!