Cinnamon Souffle

Cinnamon Souffle

1 loaf cinnamon-raisin bread
1 (20 ounce) can crushed pineapple,
with juice 567 g
1 cup (2 sticks) butter, melted 240 ml
½ cup sugar 120 ml
5 eggs, slightly beaten
½ cup chopped pecans 120 ml

• Remove very thin crusts from bread. Tear bread into
small pieces and place in buttered 9 x 13-inch
(23 x 33 cm) baking dish.
• Pour pineapple and juice over bread and set aside.
Cream butter and sugar. Add eggs to butter-sugar
mixture and mix well.
• Pour creamed mixture over bread and pineapple.
Sprinkle chopped pecans over souffle. Bake
uncovered at 350° (176° C) for 40 minutes.