1/2 c. butter, softened
2 c. sugar
8 eggs
2 (20 oz.) cans crushed pineapple, drained
3 tbsp. lemon juice
10 slices day-old white bread, cubed
1/2 c. walnuts or pecans, chopped
cinnamon

Preheat oven to 325°F. In a large 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 baking dish.

Bake uncovered for 35 to 40 minutes or until set. Sprinkle cinnamon over top.