Pineapple Souffle

This recipe came to me from Jan Renaud. a friend who’s become one small step away from family. Our boys grew up together, and, in fact, her son Mike, who has a CD out with his band, helped design this web site. My son changed the name of it, though, to what you see here. It’s Rob’s favorite recipe of all time! I made it for him and his friends in Prague this Christmas, and it was a touch of home, family, and friends.

Jan’s Scalloped Pineapple Casserole
6-8 servings

1/2 C (1 stick) butter, room temp
3/4 C sugar
4 eggs
1 20 oz can CRUSHED pineapple, drained
1 1/2 tsp lemon juice
1/4 tsp nutmeg
3 C firmly packed, cubed white bread (about 5 slices or so)

Preheat hoven to 350 degrees. Butter 1 1/2 qt baking dish. (I prefer deep rather than shallow–keeps it nice and moist.)
Cream butter and sugar until smooth. Add eggs one at a time, beating well after each addition. Gently stir in pineapple. Blend in lemon and nutmeg. Fold in bread cubes. Spoon into buttered dish. I often cover w/foil for part of the baking time, but you don’t have to. Bake until top is lightly golden, about 50 min. Serve hot!

Can be mixed ahead and baked before serving. Reheats beautifully in microwave.

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