Scalloped Pineapple Casserole

Makes: A 10x15 pan

Course: Side Dish

Servings: 12

Prep Time 15

Cook Time 40

Total Time 55

1 ½ cups butter (softened)
2 ½ cups white sugar
6 large eggs
2 20oz cans crushed pineapple (well drained)
1 Tbsp lemon juice
8 cups small bread cubes (firmly packed - white bread with crusts removed is best)

Preheat the oven to 350°. Grease a 10x15 baking pan and set aside.
In a large bowl, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Stir in the pineapple and lemon juice.
Gently fold in the bread cubes.
Spoon into the pan and bake, uncovered, for 30-40 minutes, or until the top is lightly golden.
Serve warm.