Preheat oven to 375 F.
Drain pineapple; reserve juice.
Melt Crisco® in medium saucepan; stir in mint.
Remove from heat.
Stir in pineapple and bread; mix.
Turn into ungreased 1 quart casserole.
Add enough milk to reserved juice to make 1 cup.
Stir in sugar, salt and egg.
Pour over pineapple mixture; stir lightly.
Bake 40 minutes or until knife inserted in center comes out clean.