1 can (13 1/4 oz.) pineapple chunks
4 slices bread
3 eggs
1/4 tsp. salt
1 tsp. vanilla
Butter
6 tbsp. sugar
Dash of nutmeg
2 c. half and half
1/4 c. red currant jelly

1. Drain pineapple well. Toast bread, trim crust and butter lightly. Cut into small cubes to measure 2 cups.

2. Beat 2 whole eggs and 1 yolk together. Beat in 1/4 cup sugar, salt, nutmeg and vanilla. Stir in half and half.

3. Sprinkle a layer of toast cubes into bottom of 4 (12 ounce) baking cups or 6 (8 ounce) cups. Top with pineapple and remaining toast cubes, adding a tablespoon of jelly in small bits between layers.

4. Divide custard mixture evenly among the dishes. Set dishes in a pan containing 1 inch HOT water. Bake at 350 degrees for 35 to 40 minutes until barely set in middle.

5. Beat remaining egg white to soft peaks. Beat in 2 tablespoons sugar until stiff. Swirl over each dish.

6. Bake 5 to 10 minutes to brown.