Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter or margarine |
| 2 \N | Eggs |
| 1 can | (20-oz) crushed pineapple |
| ¾ cup | Sugar |
| 1 tablespoon | All-purpose flour |
| 1 dash | Cinnamon |
| 5 slices | Bread; diced |
| ½ teaspoon | Salt |
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