4 eggs, separated
3/4 c. sugar
1 stick butter
1 1/2 tsp. vanilla
1 can evaporated milk (12/13 oz.)
1 lg. can crushed pineapple, drained
6 slices white bread

Heat oven to 350 degrees. Soak bread in milk. Cream sugar and egg yolks. Melt butter in large saucepan. Fold all ingredients except pineapple and vanilla into butter. Cook over low fire until mixture bubbles slightly around edges. Do not overcook!

Remove from fire and fold in drained pineapple and vanilla. Pour into casserole dish and top with beaten egg whites (sweetened to taste). Bake in oven until meringue is brown. Best when served warm.