1/2 c. butter
2 c. sugar
8 eggs
2 cans (20 oz. each) crushed pineapple, drained
3 tbsp. lemon juice
10 slices day old white bread, cubed

In mixing bowl cream butter and sugar. Add the eggs one at a time, beating well after each addition. Stir in pineapple and lemon juice. Fold in the bread cubes. Pour into a greased 13 x 9 x 2 inch dish.

Bake uncovered at 325°F for 35 - 40 minutes or until set.

Yields 12 - 16 servings.