Scalloped Pineapple Souffle
This is a wonderful pineapple dish to be served with ham. It is a favorite at Easter in my family. The egg whites add a touch of lightness to it.
eggs, whites and yolks separated
3
white sugar
1 ½
cups
butter
½
cup
milk
½
cup
crushed pineapple, drained
1
(15 ounce) can
cubed bread
3
cups
 Preheat an oven to 350 degrees F (175 degrees C).
  Beat egg whites until foamy in a large glass or metal mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
  Beat the egg yolks, sugar, butter, and milk together in a large bowl. Stir in the pineapple and bread. Lightly fold egg whites into the pineapple mixture, then spread the mixture into a large baking dish.
  Bake in the preheated oven until golden brown, 35 to 45 minutes.
