Total Time
50mins
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.

Ingredients Nutrition

Directions

  1. Remove thin crusts frombread, and tear into small pieces.
  2. Place into buttered 9x13-inch baking dish.
  3. Pour pineapple and juice over bread & set aside.
  4. Cream together margarine and sugar,.
  5. Add eggs to margarine-sugar mixture and mix well.
  6. Pour creamed mixture over bread and pineapple.
  7. Sprinkle chopped pecans over souffle.
  8. Bake uncovered at 350 degrees for 40 minutes.

Reviews

(3)
Most Helpful

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.

Ceezie April 03, 2011

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.

seesko January 04, 2010

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.

Recipe Reader March 16, 2009

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