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Pineapple Bread Souffle

Rated as 4.46 out of 5 Stars
2

"So simple and so delicious you'll want to make an extra one for the next day. It's always the requested dish to bring to parties, from picnics to Thanksgiving. You don't know whether to eat it as a side dish or dessert, but it will be gone either way. My mom calls it 'white trash souffle' because it's best made with that long-lasting, favorite white bread! If desired, garnish with pineapple slices or maraschino cherries."
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Ingredients

1 h servings 353
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 6x10 inch baking dish.
  2. Cream the butter and sugar together in a mixing bowl until light and fluffy. Beat in the eggs one at a time. Stir in the bread cubes and pineapple until well blended. Pour the mixture into the prepared baking dish. Sprinkle brown sugar evenly over the top.
  3. Bake in preheated oven until bread points on top are golden brown, 45 to 60 minutes. Cool before serving.

Nutrition Facts


Per Serving: 353 calories; 14.6 53.1 4.8 124 226 Full nutrition

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Reviews

Read all reviews 46
  1. 54 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

This really is a delicious dish and you will definitely please your guests. I have to say, the first time I made it, I followed the directions and while it tasted really good, it looked a littl...

Most helpful critical review

I wanted to love this. I love pineapple, bread, and sweets. However it was just too sweet, and the texture and taste were not very good. I threw most of it out after a couple of days of picking ...

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This really is a delicious dish and you will definitely please your guests. I have to say, the first time I made it, I followed the directions and while it tasted really good, it looked a littl...

Served this with Easter dinner and everyone loved it! I used Splenda instead of sugar and was a bit skeptical when mixing everything together as the mixture was lumpy and inconsistent; however ...

This turned out great. I made it exactly as written except used an 8x8 pan. I did not think it was too buttery or too sweet. It is just perfect. You could definitely use this as a side dish or a...

WOW! This was awesome! Very sweet and rich. Added 1/4 c of the juice because I put my bread on a cookie rack overnight and they turned into croutons - whoops! Used 6 slices of cheap white br...

I doubled the recipe for 16 and placed it in 9x13. It smelled a little buttery, but after eating it, it tasted so good. If anything it was sweet not buttery. It actually is good cold or hot in m...

This is the simplest recipe and is flat naughty. I went to a wedding that served this as a side dish and everyone couldn't get enough of it. I came home destined to find this recipe and found ...

Strange recipe, but great tasting and easy to make. The texture is like a cross between a bread pudding and a soufflé. The flavor is sweet enough to be called a dessert but mild enough to be se...

This was very nice. Next time I will reduce the butter as is was a bit too much for us, that is just a personal preferance though. It's rather good the next day cold. This will be one of those...

I have made this recipe for years, actually since 1987, and long before I found it on this site. It is now a tradition in our family, and is on it's fourth generation of bakers! However, the o...