- 1 cup butter, softened
- 1 cup sugar
- 4 eggs
- 1 can (20 ounces) unsweetened crushed pineapple, drained
- 5 slices white bread, cubed
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in pineapple. Gently fold in bread cubes.
- Spoon into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Serve warm. Yield: 10 servings.
Originally published as Pineapple Casserole in Light & Tasty
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