1 (No. 2) can crushed pineapple, drained
1/4 lb. butter, room temperature
1 c. sugareggs
5 thick slices plain white bread, crust one, broken in rather sm. pieces

Drain pineapple first. Cream 1/4 pound butter at room temperature with 1 cup sugar. Add 4 eggs one at a time, beating well after each addition. Add drained pineapple and 5 thick slices of plain loaf bread broken in small pieces. Crust on. Bake uncovered in ungreased casserole at 350 degrees about 1 hour. Comes out as a souffle. Used with poultry, ham or as a dessert with cream.