Pineapple Souffle

My mom lives a couple of hours north and when we go to visit, we often time it so that my brother and his family are up there too. We always have such a great time together. We spend most of the time in the kitchen. I  usually hate a crowded kitchen and prefer being in there by myself doing my thing but I don’t mind it up there. My brother usually is in charge of the meat and my sister-in-law and myself are doing side dishes and desserts.

A while back, during one of our visits, my sister-in-law starts pulling out canned pineapple, bread, sugar, eggs…I asked her what she was making and she told me it was pineapple souffle. I had never heard of it but supposedly it’s a southern thing. Whatever. I’m not really that “southern,” so I miss the boat on a lot of “southern” things.

Anyway, she commenced making this pineapple souffle and once we sat down to eat, I quickly discovered that it was DELICIOUS! I make it regularly now. I love it with pork and it works as either a side dish or a dessert.

Pineapple Souffle

Pineapple Souffle

 

 

 

 

 

 

 

1 stick of butter (because that’s how all good southern dishes begin)

1 cup sugar

6 eggs

1/4 cup milk

6 slices of white bread (possibly a little more, depending on the size/thickness)

1 20oz can pineapple chunks, drained

1/2 T cinnamon

1/4 cup brown sugar, packed

Preheat oven to 350. Lightly spray an 8″x8″ (or similar size) baking/casserole dish. Heat butter in microwave until it’s mostly melted. Cream with sugar in large mixing bowl. Add eggs one at a time, making sure that butter and sugar mixture aren’t warm enough to cook the eggs. Mix in milk. Tear bread into bite size chunks and fold into mixture. Add pineapple and fold it in as well. Add cinnamon and mix thoroughly, making sure all bread is soaked and pineapple is evenly mixed in. mixture should be loose but not soupy. If soupy, add another piece of chunked bread. Pour into baking dish.

Sprinkle brown sugar evenly on top. Bake for 40-45 minutes.

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Pineapple Banana Pecan Muffins

I’m always looking for new ways to use pineapple. I love it. Today, I had some bananas which were threatening to go bad soon and I figured I’d make some banana bread. Then, the most wonderful thought popped into my head, “I should add pineapple!” I went onto Google and found a recipe for Pineapple Banana Bread. At first, I was a little disappointed that I wasn’t the first person to come up with this genius idea. But, I got over that quickly.  I adapted the recipe a bit because I wanted to make muffins and add nuts. Because everything is better with nuts.

pineapplebananamuffins

Pineapple Banana Pecan Muffins

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground Vietnamese cinnamon
  • 3 eggs
  • 1-1/4 cups vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1 can (8 ounces) crushed pineapple, drained
  • 2 cups mashed ripe bananas (4 to 5 medium)
  • 1/2 cup crushed pecans

Preheat oven to 350. Grease 2 jumbo muffin tins. In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Fold in pecans. Fill cups full. Bake for 30-35 minutes or until toothpick comes out clean. Cool for 5 minutes and turn out onto wire rack to cool completely. Makes 12 jumbo muffins.