A Recipe from the Women of Knox Presbyterian Church

Pineapple Souffle

1 cup sugar	½ cup butter
4 eggs	6 slices white bread, quartered (crusts removed)
1 20 ounce can crushed pineapple (not drained)

Cream butter and sugar. Add eggs, one at a time. Cream well.
Fold in pineapple. Add bread. Pour into a 1-2 quart casserole.
Bake 50-60 minutes at 350 degrees, until lightly browned on top.

Serves 8. Goes well as side dish with ham or chicken.