1/2 c. butter, softened
2 c. sugar
2 cans (20 oz.) crushed pineapple, drained
2 tbsp. lemon juice
10 slices bread, cubed
8 eggs

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in pineapple and lemon juice. Fold in the bread cubes. Pour into a greased 13 x 9 x 2-inch pan.

Bake, uncovered, at 325°F for 35 to 40 minutes or until set.

Yields 12 to 16 servings.