PINEAPPLE SOUFFLE 
10 slices bread without crust, diced
1 lg. can crushed pineapple, drained slightly
1 c. sugar
1/2 c. butter, melted
4 eggs

Combine all ingredients. Mix at low speed or mix by hand. Bake at 350 degrees for 35 to 45 minutes or until brown. Can be served hot or cold.

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“PINEAPPLE SOUFFLE”

 

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