1 cup melted butter
1 2/3 cup Sugar
3 Eggs-beaten
Lg can of drained pinneapple chinks (in heavy syrup). reserve juice in case you need to add more liquid to moisten
5 cups broken up white bread. (I cut off the crust)
In an oven proof pan, mix together butter, eggs and sugar,
Add drained pinneapple and bread. Sir until all the bread is very moist.
You can add someof the reserved juice.
Use a casserole that will hold at least 2 quarts.
Bake at 350 degrees for 30 minutes uncovered.
Let sit for 10 minutes before serving.