Pineapple Soufflé

Welcome to the first entry of my new blog, where I plan to chronicle my attempts in crafting, cooking, and any other creative endeavors.

This past Christmas, I was looking for a dessert recipe to add to the collection of usual cookies, fudge and toffee. I found a recipe for a Pineapple Bread Pudding and decided to give it a try.  After making a few adjustments to make it my own, it was fresh and citrus-y when in company of the other wonderfully rich desserts and even impressed my hard-to-impress grandpa!

Pineapple Soufflé

Ingredients

• 1 can 15oz. crushed pineapple
• ½ cup salted butter (1 stick)
• 1 cup sugar
• 4 eggs
• 10 slices white bread, de-crusted and cubed

Instructions

1. Cream the sugar and butter. 
2. Beat in eggs one at a time. 
3. Fold in the cubed bread and pineapple. 
4. Pour into well-buttered ramekins. 
5. Place the ramekins on a cookie sheet to easily manage them in the oven.
6. Bake at 350 degrees for 35-40 minutes.