Total Time
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


  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.


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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