Yield: 1 Servings
|½ cup||Butter or margarine|
|1 can||(20-oz) crushed pineapple|
|1 tablespoon||All-purpose flour|
|5 slices||Bread; diced|
In a skillet brown the butter or margarine. Remove from the heat and cool.
In a medium bowl beat the eggs and add the pineapple, sugar and flour. Add to the margarine or butter mixture. Place half of the bread in the bottom of a 9-inch square pan. Cover with the pineapple mixture and top with the remaining bread. Bake in a 350F oven for 35 minutes.
Note: Recipe can be doubled and baked in a 9 x 13-inch pan.
Source: The Signal House, Ripley, Ohio Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Peggy L.
Makolondra" <pmakolon@...> on Aug 31, 1997