4 medium eggs
3 tablespoons of superfine sugar
One 13 ounce can of crushed pineapple
1 teaspoon of ground allspice
6 tablespoons of butter, melted
4 thick slices of bread, crusts removed, cut into 1/2 inch cubes
Decoration:
4 rings of canned pineapple
4 candied cherries  

Place the eggs and sugar into a 1 quart ovenproof dish and beat lightly with a fork until the sugar has dissolved. Stir in the crushed pineapple with its syrup, the allspice and butter. Fold in the bread cubes. Press down the bread cubes lightly to level the surface, then cover the dish. Leave to soak in the refrigerator overnight. The next day, when ready to cook, preheat the oven to 325ºF. Uncover the dish and bake the dessert for 40 - 45 minutes or until the top is golden brown. Decorate the bread with pineapple rings and candied cherries. Serves 4