Prep 10 mins
Cook 40 mins
a different pastey, it could be served as a brunch, or a dessert. It is from a casserole cookbook. I have tried it . It is so easy to prepare.
- 1 loaf cinnamon raisin bread
- 1 (20 ounce) canof undrained pineapple
- 1 cup margarine (melted)
- 1⁄2 cup sugar
- 5 eggs, slightly beaten
- 1⁄2 cup chopped pecans
- Remove thin crusts frombread, and tear into small pieces.
- Place into buttered 9x13-inch baking dish.
- Pour pineapple and juice over bread & set aside.
- Cream together margarine and sugar,.
- Add eggs to margarine-sugar mixture and mix well.
- Pour creamed mixture over bread and pineapple.
- Sprinkle chopped pecans over souffle.
- Bake uncovered at 350 degrees for 40 minutes.
I made a few changes in this recipe. There is a cinnamon bread that we love and it makes great french toast and bread pudding so I thought it would be great for this recipe - so no raisins. I didn't really love this ... it was def better the second day. DH liked it but DD and I just thought it was ok.
This was good. I used homemade cinnamon raisin bread. I had to leave out the pecans because the kids are not found of nuts. Everyone enjoyed it. Thanks for a unique breakfast.
This breakfast souffle is a little different with the combination of pineapple and cinnamon raisin bread, and it is a good combination. It's a very easy dish to make - I made a half recipe (with 3 eggs) and it worked great! Thanks for posting.