"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pineapple Souffle Recipe

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This recipe for Pineapple Souffle, by , is from Recipes from Vicksburg and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Renee Tabari

Category:
Category:

Ingredients:  
Ingredients:  
4 cups torn croissants
1 (20-ounce) can crushed pineapple, drained
3 large eggs, lightly beaten
2 cups sugar
1 cup butter, melted
1 teaspoon vanilla extract

Directions:
Directions:
Combine croissant pieces and pineapple in a large bowl. Spoon mixture into a lightly greased, 2-quart, rectangular baking dish. Combine eggs, sugar, butter, and vanilla, stirring well. Pour over bread mixture. Bake at 350 for 30 minutes.

Note: For the croissants, I use 3 tubes of crescent rolls, baked flat, then torn into pieces.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes (60 is using crescent rolls)

 

 

 

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