5 slices stale white bread
1 (12 oz.) can evaporated milk
1/2 c. butter, softened
1 1/4 c. sugar, divided
3 eggs, separated
1 (8 oz.) can crushed pineapple in juice
3/4 c. dark raisins
3/4 c. golden raisins
1 tbsp. vanilla extract

Tear bread into small pieces; soak in milk for 2 minutes. In a medium mixing bowl combine butter, 1 cup sugar and egg yolks. Add bread and milk mixture; stir well. Drain pineapple, reserve juice and set aside (2 tablespoons for the meringue). Add remaining pineapple juice, pineapple, raisins, and vanilla to bread mixture; mix gently. Place in 2 quart casserole dish. Bake at 400 degrees for about 40 minutes or until light brown. Meanwhile prepare meringue by whipping egg whites until soft peaks form. Gradually blend in remaining sugar then reserved pineapple juice. After pudding is baked, spread meringue on top. Return to oven until topping is lightly browned, about 5 to 7 minutes. 8 to 10 servings.