Simple Way to Lemon Souffle 7773 Asian Paints

Scalloped Pineapple Souffle

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Recipe Summary Scalloped Pineapple Souffle

This is a wonderful pineapple dish to be served with ham. It is a favorite at Easter in my family. The egg whites add a touch of lightness to it.

Ingredients | Lemon Souffle 7773 Asian Paints

3 eggs, whites and yolks separated

1 ½ cups white sugar

½ cup butter

½ cup milk

1 (15 ounce) can crushed pineapple, drained

3 cups cubed bread

Directions

Preheat an oven to 350 degrees F (175 degrees C).

Beat egg whites until foamy in a large glass or metal mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.

Beat the egg yolks, sugar, butter, and milk together in a large bowl. Stir in the pineapple and bread. Lightly fold egg whites into the pineapple mixture, then spread the mixture into a large baking dish.

Bake in the preheated oven until golden brown, 35 to 45 minutes.

Info | Lemon Souffle 7773 Asian Paints

prep: 15 mins cook: 35 mins total: 50 mins Servings: 12 Yield: 12 servings

TAG : Scalloped Pineapple Souffle

Side Dish, Casseroles,