Pineapple Souffle Recipe

I made this   pineapple soufflé recipe   for some friends at a Christmas dinner I hosted. I found this recipe easy to make and clean up from, as well as absolutely delicious.  This pineapple soufflé recipe has been a highly popular dessert served at Thanksgiving, Christmas, Easter, and most other holidays that warrant that a dinner be prepared here at the Hesley houehold.  So here is that Pineapple Souffle’ Recipe,


Gather the following ingredients:

  • 3 cups whole-grain bread cubes.
  • 1 cup of crushed pineapples.
  • 1 cup of sugar.
  • 1/4 cup of butter.
  • 2 egg YOKES (save the whites for later in the recipe).
  • 1/4 cup fat-free milk.
  • 1 teaspoon of cinnamon.
  • 1 teaspoon of vanilla.


Follow the instructions below:

  1. BLEND all together the sugar,
  2. Fold in 3 Cups of whole-grain bread cubes.
  3. Fold in those 2 egg whites.  NOTE: When you fold into the mixture, just stir lightly, try not to mix too thoroughly.
  4. Put the entire mixture into a baking dish.
  5. Place dish into a pan of water, making sure that the surrounding water level is not high enough to spill into the souffle mixture itself.
  6. Put the pan of water with the baking dish of pineapple souffle mixture in it, into the oven.
  7. Bake at 350 degrees for 1 hour.
  8. Remove from oven when the time is up, and allow to cool for several minutes.
  9. Then, serve immediately.

You can double or tripple this pineapple souffle’ recipe if you need more.  Just be sure to choose an appropriately bigger baking dish.  Enjoy!


Revision History

  • 2015-01-20: Added whitespace, fixed typos, and rearranged ad placement as well as category and tag assignments.
  • 2012-03-21: Originally published.