Bread with pineapple and ham soufflé

Prep: 15 mins
Cook: 70 mins
Bread with pineapple and ham soufflé
An American recipe which works really well and will fast become a family favourite.

1 rustic loaf of whole wheat bread, crusts removed

6 large egg, separated

120ml low-fat milk

435g tinned pineapple, well drained

100g left over ham or thickly sliced ham, cut into chunks

3 tbsp butter, melted

2 tbsp sugar

Preheat the oven to 190°C / 375°F / Gas mark 5.

Grease a large soufflé or casserole dish with a little vegetable oil or butter.

In a food processor, add the bread and pulse until coarse.

Whisk 2 egg yolks (discard the remaining yolks) 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 until soft peaks form.

Gently fold the whites into the bread mixture in two batches.

Transfer to the prepared dish.

Bake the soufflé until puffed and golden, about 50 minutes to 1 hour.


Preparation Time
15 minutes

Cooking Time
70 minutes

Main ingredients
Dairy, Fruit, Eggs, Pork, Sugar, Bread

Recipe Type
Dinner, Bread


Level of Difficulty
Moderately Easy

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