Pineapple Bread Pudding(Stuffing) - cooking recipe

Ingredients

3/4 c. sugar
1 stick butter, softened
4 eggs, beaten
1 (16 oz.) can crushed pineapple in juice
7 to 8 slices white bread, crusts removed

Preparation

Cream together butter and sugar.
Add the beaten eggs, crushed pineapple (after draining) and bread (crusts removed and cut into cubes).
Bake in a casserole bowl at 350\u00b0 for 45 minutes, uncovered.
Serves 8 to 10.
Great with ham dinner.