3 8-ounce cans crushed pineapple, very well drained
1 1/2 cups finely diced ham steak
3 tablespoons butter, melted
2 tablespoons sugar
1/4 teaspoon salt
Instructions
1.Preheat oven to 375°F. Coat a 2 1/2-quart soufflé or casserole dish with cooking spray.
2.Process bread in a food processor in three batches, until coarse crumbs form (about 5 cups).
3.Whisk 2 egg yolks (discard the remaining yolks or reserve for another use), milk, pineapple and ham in a large bowl. Stir in the breadcrumbs and butter.
4.Beat 6 egg whites, sugar and salt in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Gently fold the whites into the bread mixture in two batches. Transfer to the prepared dish.
5.Bake the soufflé until puffed, golden and an instant-read thermometer inserted into the center registers at least 160°F, 50 minutes to 1 hour.
Tips & Notes
Make Ahead Tip- Equipment- 2 1/2-quart soufflé or casserole dish
Nutrition
Per serving- 475 calories; 16 g fat (7 g sat, 5 g mono); 117 mg cholesterol; 59 g carbohydrates; 24 g protein; 6 g fiber; 493 mg sodium; 320 mg potassium.
Nutrition Bonus- Selenium (37% daily value), Vitamin C & Iron (20% dv), Calcium (16% dv).
3 1/2 Carbohydrate Serving
Exchanges- 2 1/2 starch, 1 1/2 fruit, 2 medium-fat meat, 1 fat
Originally Submitted
12/10/2009
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