This is a dessert recipe with pineapple that probably dates back over 75 years in our family. My great-grandmother made this for her boarders back in the 1920’s. She ran a boarding home out of their residence during the Great Depression to pay the bills. There she is, Anna Eliza, with Gigi in her lap as a wee toddler. She called it Pineapple Soufflé. But, it is more like a modern-day pineapple bread pudding. My mom makes it at every holiday occasion to celebrate the past. I’ve taken the liberty to add a few adaptations to give it a modern day twist. It’s all in the garnish friends. Shall we check it out? I hope my family approves, especially my brother Big-T and brother-in-law Big-D. This was their favorite before my tinkering. You be the judge. Come along.
Eggs, butter, cubed bread, and pineapple are the usual suspects.
Whip the butter, sugar and eggs together. Then fold in the bread pieces and pineapple.
Hot out of the oven add your whipped cream, toasted coconut and fresh fruit. Strawberries were available, but use whatever you like. Serve warm.
Next time, I think toasted macadamia nuts, chopped, are in order for a final garnish. A big heaping. You’ve Got Mail, where Meg Ryan calls Tom Hanks out for hogging the caviar garnish, comes to mind now. Do you get me?
Thanks Gigi and Great Gigi, my modern day muses.
- 1 can 15oz. crushed pineapple
- ½ cup unsalted butter (1 stick)
- 1 cup sugar
- 4 eggs
- 5 slices white bread, de-crusted and cubed
- ½ cup roasted shredded sweet coconut
- ½ cup roasted unsalted macadamia nuts chopped
- Whip cream
- Sliced Strawberries
- Cream the sugar and butter. Beat in eggs one at a time. Fold in the cubed bread and pineapple. Pout into buttered ramekins. Place the ramekins on a sheets pan to easily manage them in the oven.
- Bake at 350 degrees for 45 minutes.
- Garnish with whip cream, toasted coconut, toasted macadamia nuts and fruit of your choosing.