After last Sunday's 7.2 quake hit 100 miles east of our house, we were glad to gather together with friends for a comfort-food supper. My pal Jan brought a pineapple souffle, a traditional Midwestern dish, to pair with the Easter ham and creamy horseradish sauce. It is more of a bread pudding, in my opinion, but I never argue with anyone from North Dakota. I have cut the butter and sugar and played some with the ingredients. Canned fruit works fine, as long as you buy the pineapple packed in its own juice. Don't knock this until you try it! —Lizthechef
unsalted butter, room temperature
organic cane sugar
eggs, room temperature
20 oz. can crushed pineapple, well-drained
slices brioche bread, crusts removed and cut into cubes
kosher salt (generous)
In This Recipe
Preheat oven to 350 degrees. Cream butter and sugar together in mixer. Add eggs one at a time.Drain and add pineapple. Add cubed brioche, salt and cayenne. Mix well.
Spoon into buttered souffle dish and bake 45-50 minutes, or until top has lightly browned.