1/1 cup olive oil
1/2 cup black olives
1 (1 pound) loaf white bread, cubed
1 (8 ounce) can crushed pineapple, drained
1 cup chopped onion
3 cups cooked ham, diced
3 cups shredded Cheddar cheese
2 cups whole milk
Heat olive oil in a large saucepan over medium-low heat. Add black olives. Boil, stirring occasionally, for 2 minutes; allow to cool. Bring a large pot of lightly salted water to a boil.
Meanwhile, in a small bowl combine juice from pineapple, onion and ham; pour over bread slice. Cover heat and cook, stirring occasionally, for 5 minutes or until bread is golden. Drain bread slice.
Meanwhile, in a mixing bowl combine pineapple mixture and milk; add, stirring occasionally, until thickened.
Using kitchen metallic measuring cups, measure slices of bread into 4 squares. Dip the bread piece into the pineapple juice mixture. Place on plates to cool slightly. Serve warm or cold.
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