Pineapple Bake (aka Bread Pudding)
1/2 cup butter (1 stick)
3/4 cup sugar
1-20 oz. can crushed pineapple, 8-drained
8-10 slices of white bread, cubed (depending on the thickness of the bread)
Preheat oven to 350
Cream together butter with a mixer and sugar then add eggs one at a time.
Stir in the drained pineapple. Then fold in bread cubes.
Bake in a greased 1 1/2 qt. casserole dish uncovered for 45 minutes. When the top is lightly browned, remove from oven.
Note - you should have enough bread to soak up the egg mixture, but not too much bread to make the mixture dry. It should still have enough liquid so when it bakes, its not dry.