"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pineapple Souffle Recipe

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This recipe for Pineapple Souffle, by , is from The Beavers Family Cookbook 2007 , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristen Beavers
Added: Monday, October 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter
1 c. sugar
4 eggs
1 (20 oz) can crushed pineapple
6 slices white bread, cubed (I use pepperidge farm white bread)

Directions:
Directions:
Drain pineapple (save juice). Cream butter and sugar. Bean in 4 eggs and pineapple. Add 1/2 cup juice. Stir in bread cubes. Bake in greased casserole for 1 hour at 350

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
May be made day ahead and baked the next day. This souffle goes great with ham or turkey, great for buffet or brunch, and does not "fall".

 

 

 

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