Pineapple Bread Souffle

Pineapple Bread Souffle

Jessica G 1

"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."


1 h servings 353 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 53.1g
  • 17%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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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.
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  1. 48 Ratings


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...