PINEAPPLE SOUFFLE 
1 (16 oz.) can crushed pineapple, drained
1 stick butter, melted
4 eggs, beaten
1 scant c. sugar
5-6 slices cinnamon bread, cubed

Mix all ingredients in casserole. Sprinkle top with cinnamon and nutmeg. Bake at 350 degrees for 1 hour. Serve warm or cold.

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“PINEAPPLE SOUFFLE”

 

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