1/4 lb. butter
3 c. sugar
1 tbsp. water
1 large can pineapple, diced
2 tbsp. cornstarch
juice of 1 lemon
8 slices toasted white bread, crusts removed

Melt butter and add sugar; stir and cook over low heat for a few minutes. Add about a tablespoon of water, then pineapple with juice. Dissolve cornstarch in a little water and add to the mixture. Stir in lemon juice. Cut toast into small cubes and add. Place in greased 13 x 9-inch baking dish and bake at 350°F for 30 to 45 minutes.

Serves 4.

Especially good with ham and spinach salad but could also be a dessert topped with whipped cream.