A bread pudding-soufflé hybrid, this dish gets its inspiration from a rich, pineapple soufflé traditionally served as an accompaniment to baked ham. We turned it into a main dish, putting the ham straight into the soufflé. Then, we improved the nutritional profile by omitting heavy cream and butter and choosing whole-wheat bread over white. For the best texture and flavor, look for soft whole-wheat sandwich bread without any added malt or molasses. Be sure to use canned, not fresh pineapple—fresh pineapple makes the soufflé too wet.
Category: Main Dish
Cuisine: not set
1 pound soft whole-wheat sandwich bread crusts removed
6 large eggs separated
3/4 cup low-fat milk
3 8- ounce cans crushed pineapple very well drained
1 1/2 cups ham steak finely diced
3 tablespoons butter melted
2 tablespoons sugar
1/4 teaspoon salt
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