Cinnamon Souffle

Submitted by weekend cooker

"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."

 

• Ready In: 50mins
• Ingredients: 6
• Yields: 1 souffle
• Serves: 4-6

ingredients

• 1 loaf cinnamon raisin bread
• 1 (20 ounce) can of undrained pineapple
• 1 cup margarine (melted)
• 1⁄2 cup sugar
• 5 eggs, slightly beaten
• 1⁄2 cup chopped pecans

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

[Ceezie]

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.

 

[seesko]

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.

 

[Recipe Reader]

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.