• ½ cup (1 stick) butter or margarine, softened
• 2 cups sugar
• 8 eggs
• 2 cans (20 ounces each) crushed pineapple, drained
• 3 tablespoons lemon juice
• 10 slices day-old white bread

In a mixing bowl, cream butter and sugar.  Add the eggs, one at a time, beating well after each addition.  Stir in pineapple and lemon juice. Fold in the bread cubes. Pour into a greased 13- in. x 9- in. x 2in. baking dish.  Bake, uncovered, at 325 degrees for 35 – 40 minutes or until set.

Yield: 12 – 16 servings. Garnish with pineapple rings, cherries and serve.