Scalloped Pineapple Souffle Best Dishes
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| Scalloped Pineapple Souffle |
"This is a extremely good pineapple dish to be served with ham. It is a favourite at Easter in my circle of relatives. The egg whites add a touch of lightness to it."
Ingredients :
- 3 eggs, whites and yolks separated
- 1 1/2 cups white sugar
- 1/2 cup butter
- half of cup milk
- 1 (15 ounce) can overwhelmed pineapple, tired
- three cups cubed bread
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 50M |
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- Preheat an oven to 350 ranges F (175 stages C).
- Beat egg whites until foamy in a large glass or steel blending bowl till stiff peaks shape. Lift your beater or whisk directly up: the egg whites should shape a pointy peak that holds its form.
- Beat the egg yolks, sugar, butter, and milk together in a massive bowl. Stir in the pineapple and bread. Lightly fold egg whites into the pineapple aggregate, then spread the aggregate right into a huge baking dish.
- Bake inside the preheated oven until golden brown, 35 to forty five mins.
Notes :
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