1/2 c. butter
3/4 c. granulated sugar
4 eggs
1 (16 to 20 oz.) can crushed pineapple, drained
2 tsp. lemon juice
1/2 tsp. ground nutmeg
3 c. firmly packed white bread (5 slices cubed)

Cream butter, gradually add sugar and mix until smooth. Add eggs one at a time, beating well each time. Gently stir in pineapple, blend in lemon juice and nutmeg. Fold bread cubes into mixture.

Spoon into 1 1/2 quart microwave oven proof glass or ceramic dish, spread evenly. Cook with microwave at high (100%) for 11 minutes on tray shelf in center position. Brown 10 to 12 minutes. Recipe serves 4 to 6. (From Tappan microwave cooking guide.)