Pineapple and Ham Bread Souffle
Date: Sep. 17th, 2019 - 1:00 PM
Ingredients
1 pound soft whole-wheat sandwich bread, crusts removed
6 large eggs, separated
¾ cup low-fat milk
3 8-ounce cans crushed pineapple, very well drained
1½ cups finely diced ham steak
3 tablespoons butter, melted
2 tablespoons sugar
¼ teaspoon salt
Preparation
- Preheat oven to 375°F. Coat a 2½-quart souffle or casserole dish with cooking spray.
- Process bread in a food processor in three batches, until coarse crumbs form (about 5 cups).
- Whisk 2 egg yolks (discard the remaining yolks or reserve for another use), milk, pineapple and ham in a large bowl. Stir in the breadcrumbs and butter.
- Beat 6 egg whites, sugar and salt in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Gently fold the whites into the bread mixture in two batches. Transfer to the prepared dish.
- Bake the souffle until puffed, golden and an instant-read thermometer inserted into the center registers at least 160°F, 50 minutes to 1 hour.
