I’ve been raving about this recipe ever since I started blogging and now I’m finally sharing it with you guys!
I tried this dish for the first time at my mother-in-law’s house over Thanksgiving when Ryan and I were dating in college. My mother-in-law, Diane, always has the most amazing spread of indulgent food and I typically help myself to a little bit of everything on Thanksgiving. I don’t really pay attention to what I’m putting on my plate most of the time since everything is so darn delicious!
As I sat down to eat my Thanksgiving feast during the first Thanksgiving I spent with Ryan’s family, I dug into Diane’s pineapple soufflé and could not get enough of the sweet and buttery flavors.
It tasted more like a dessert than a side dish and I couldn’t help myself from going back for seconds… and then thirds.
Now it is a staple that we enjoy every Thanksgiving and it’s a dish I’ve started making for every Friendsgiving party we host at our house as well. There are never any leftovers because it really is that good!
It is by no means healthy, but for a dish you only enjoy once a year, I just can’t make myself try to “healthify” this recipe. It’s a Thanksgiving classic in the Fagan household!
- 2 1/2 cups crushed pineapple, well drained
- 3 eggs, beaten
- 1 1/2 cup sugar
- 1/2 cup half and half (I’ve also used 2 percent milk in a pinch and it still tasted delicious!)
- 6 – 8 slices of white bread, cubed (I prefer 8 slices so it’s a little more solid, but the recipe calls for 6)
- 1/2 cup butter, melted
- Cinnamon (to taste)
- Nutmeg (to taste)
- Preheat oven to 350 degrees
- Mix first five ingredients together and pour into an 8×8 cooking dish sprayed with cooking spray
- Pour melted butter over the top
- Bake for 45 – 60 minutes
Happy Thanksgiving from my family to yours!