CHERYL'S BAKED PINEAPPLE CASSSEROLE

12 slices day-old bread (any kind), torn into tiny bite size pieces
2 sticks (1 cup) of unsalted butter, softened
2 cups sugar
6 eggs, beaten
3 Tbsp. lemon juice
grated zest from one lemon
2 tsp. ground cinnamon
2 x 20 oz. cans of crushed pineapple - drain off 1/4 cup each can

Preheat oven 350 degrees.

Grease a 13 x 9 x 2 glass baking dish.

In a large bowl, tear the bread into tiny pieces.

In a medium glass bowl, soften butter in microwave. Cream sugar into butter with a fork. Add beaten eggs, lemon juice, lemon zest, cinnamon and pineapple to butter-sugar mixture.

Pour all the medium glass ingredients into the large glass bowl of bread pieces. Stir until combined.

Pour everything into prepared greased baking dish. Bake covered with foil for one hour or until heated through. Serve!