8 slices raisin bread
1 (20 oz.) can crushed pineapple, drained (reserve liquid)
1/2 c. butter
3/4 c. sugar
4 eggs, separated
1/2 tsp. cream of tartar
1/3 c. sugar

Toast raisin bread until golden brown, slice into 1/2 inch cubes. Place bread in large mixing bowl. Add drained pineapple, tossing gently to combine. Pour reserved pineapple liquid into measuring cup and add water, if needed, to measure 1 cup. In medium mixing bowl, combine 3/4 cup sugar and butter; blend well. Add egg yolk and beat well. Blend in pineapple liquid. Pour egg mixture over bread cubes and pineapple. Spoon into a buttered 2 quart shallow baking dish. Bake, uncovered, in preheated 350 degrees for 45-50 minutes or until knife inserted in center comes out clean.

Remove from oven. Combine egg whites and cream of tartar in large mixing bowl. Beat at high speed until foamy. Continue beating and add the 1/3 cup sugar, one tablespoons at a time until whites become stiff and glossy. Spread meringue over pudding. Bake at 350 degrees for 8-10 minutes or until meringue is deliberately browned. Let stand 10-15 minutes before serving. Makes 8-10 servings.