Pineapple & Ham Bread Soufflé

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Pineapple & Ham Bread Soufflé

Pineapple & Ham Bread Soufflé

A bread pudding-soufflé hybrid, this dish gets its inspiration from a rich, pineapple soufflé traditionally served as an accompaniment to baked ham. We turned it into a main dish, putting the ham straight into the soufflé. Then, we improved the nutritional profile by omitting heavy cream and butter and choosing whole-wheat bread over white. For the best texture and flavor, look for soft whole-wheat sandwich bread without any added malt or molasses. Be sure to use canned, not fresh pineapple—fres

Nutrition Profile: High Calcium   High Fiber  

Serves 6

Prep Time 25 min

Total Time 75 min.


  • 1 pound soft whole-wheat sandwich bread, crusts removed
  • 6 large eggs, separated
  • 3/4 cup low-fat milk
  • 3 8-ounce ca crushed pineapple, very well drained
  • 1 1/2 cups finely diced ham steak
  • 3 tablespoon butter, melted
  • 2 tablespoon sugar
  • 1/4 teaspoon salt

Cooking Directions

Step 1

Preheat oven to 375°F. Coat a 2 1/2-quart soufflé or casserole dish with cooking spray.

Step 2

Process bread in a food processor in three batches, until coarse crumbs form (about 5 cups).

Step 3

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.

Step 4

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.

Step 5

Bake the soufflé until puffed, golden and an instant-read thermometer inserted into the center registers at least 160°F, 50 minutes to 1 hour.