PINEAPPLE STUFFING

1 1/2 cups sugar
1 cup butter or margarine, softened
20 oz can crushed pineapple
8 eggs
16 slices white bread

Remove crusts from bread, set aside for birds. Cube bread. Cream butter and sugar; add eggs; blend well. Stir in bread. Drain pineapple and add to mixture. Spread in buttered 2.5 qt casserole. Put casserole in shallow pan of boiling water and bake at 350°F, uncovered for 1 hour or until set and golden brown around the edges.