Scalloped Pineapple Souffle

3 eggs, whites and yolks separated

1 ½ cups white sugar

½ cup butter

½ cup milk

1 (15 ounce) can crushed pineapple, drained

3 cups cubed bread

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.