1/2 c. butter
3/4 c. sugar
4 eggs
1 (16-20 oz.) can crushed pineapple, drained
2 tsp. lemon juice
1/2 tsp. ground nutmeg
3 c. white bread, cubed (about 5 slices)

Cream butter, add sugar and mix until smooth. Add eggs, 1 at a time, beating well each time. Stir in pineapple, lemon juice and nutmeg. Fold bread crumbs into mixture. Spread evenly into 1 1/2 quart casserole dish. Bake at 350 degrees for 30 minutes.