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Pineapple souffle on a white plate.

Lighter Pineapple Bread Souffle

Jennifer Pullman
This lightened-up version of the classic pineapple souffle will have your guest fooled. No one will know that it has less sugar then the original recipe!
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Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Side Dish
Cuisine American
Servings 8
Calories 207 kcal


  • 6 slices whole wheat bread cubed
  • cup butter melted
  • 2 eggs
  • 2 egg whites
  • cup granulated sugar
  • cup Stevia in the Raw
  • 1 cup crushed pineapple not drained
  • 1 cup pineapple chunks with juice


  • Preheat oven to 350 degrees F.
  • Grease the inside of a baking pan with butter or cooking spray. (9x12 or smaller)
  • Place bread cubes in a large bowl.
  • Mix together butter, eggs, egg white, sugar, stevia, and pineapple in a separate bowl.
  • Pour wet ingredients into bowl with bread, toss to coat well.
  • Pour mixture into prepared baking pan.
  • Place in oven and cook for 45 minutes.


The original recipes calls for white bread. I wanted to improve the nutrition quality by using whole wheat. If you prefer white bread then by all mean use that!
I prefer Stevia in the Raw, however you may use any sugar substitute you wish.
If you don't want to mess around with separating eggs you can use 3 whole eggs, however the fat and calorie content with increase.


Calories: 207kcalCarbohydrates: 26gProtein: 5gFat: 9gSaturated Fat: 5gCholesterol: 61mgSodium: 180mgPotassium: 153mgFiber: 2gSugar: 18gVitamin A: 325IUVitamin C: 6mgCalcium: 40mgIron: 1mg
Keyword pineapple, souffle
Tried this recipe?Mention @nourishedsimply