Ingredients
7
slices whole-wheat bread, crusts removed, cut into cubes
20-ounce
can crushed, unsweetened pineapple, with juice
1
cup packed light brown sugar
1/2
tsp grated fresh nutmeg
6
Tablespoons unsalted butter, melted
Directions
1.
Preheat oven to 325° F and grease a 2-quart soufflé dish. In a large bowl, combine bread and pineapple and place in soufflé dish. Using the same bowl, mix together brown sugar, eggs, lemon juice, nutmeg and butter, and pour over bread mixture. Bake until puffed and golden, about 40 minutes.
