1/2 cup butter
1 #2 can crushed pineapple ( 20 oz.)
1 cup sugar
6 pieces white bread, torn into small, bite size pieces
4 eggs

Cream butter and sugar. Add eggs. Beat well, Add pineapple, with juice, and stir in bread. Bake in greased, 1 & 1/2 quart casserole dish, uncovered. Bake at 350° for one hour or until lightly golden.

(This recipe is actually a Pineapple Bread Pudding - it came originally from a woman named Peggy on the World Wide Chef's recipe newsletter.)