Pre-heat oven to 350°

Mix sugar with 1/8 to 1/4 tsp cinnamon in a small bowl.

Flatten bread slices with a rolling pin

Lightly brush both sides of the bread with butter and sprinkle one side with cinnamon sugar

Place the bread slices cinnamon side up in a muffin pan which has been sprayed with cooking oil, folding the bread to make a cup.

Place in oven for 15 mins. or until the bread is nicely toasted and firm.

Remove toasted bread from the pan and place on a rack to cool.

Strain the crushed pineapple, pressing with a rubber spatula to remove most of the liquid

Mix the pineapple with the applesauce in a bowl and add 1/4 tsp cinnamon, refrigerate until used.

Spoon fruit into the cooled toast cups, add whipped topping and serve.

Toast cups can be stored at room temperature in a tightly sealed plastic bag for 2 days.