Scalloped Pineapple Souffle Recipe

• 1 1/2 c. granulated sugar
• 3/4 c. melted butter
• 3 beaten Large eggs
• 4 c. (heaping) soft, fresh white bread slices torn into pcs (leave the crust on)
• 1 lg. can crushed pineapple, undrained
• 1/2 c. white lowfat milk

1. In mixing bowl, moisten the torn bread pcs using the 1/2 c. white lowfat milk.
2. Add in all other ingredients to the moistened bread and mix thoroughly.
3. Pour mix into a 2 qt casserole or possibly a 9 inch square pan.
4. Bake for 1 hour at 350 degrees.
5. Serve directly from the oven.

sugar, butter, eggs, fresh white bread, pineapple, white lowfat milk

Taken from cookeatshare.com/recipes/scalloped-pineapple-souffle-10386 (may not work)