Recipe: Pineapple and Ham Bread Souffle

PINEAPPLE AND HAM BREAD SOUFFLE

1 (1 lb) loaf soft whole-wheat sandwich bread, crusts removed
6 large eggs, separated
3/4 cup low-fat milk
3 cans (8 oz each) crushed pineapple, very well drained
1 1/2 cups finely diced ham steak
3 tablespoons butter, melted
2 tablespoons sugar
1/4 teaspoon salt

Preheat oven to 375 degrees F. Coat a 2 1/2 quart souffle or casserole dish with cooking spray.

Process bread in a food processor in 3 batches, until coarse crumbs form (about 5 cups).

Whisk 2 egg yolks (discard the remaining yolks, or reserve for another use), milk, pineapple and ham in a large bowl. Stir in the bread crumbs and butter; set aside.

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 2 batches. Transfer to the prepared dish.

Bake the souffle until puffed, golden, and an instant-read thermometer inserted into the center registers at least 160 degrees F, 50 minutes to 1 hour.

Makes 6 servings, about 1 2/3 cups each
Source: Eating Well magazine