Prep Time: 15 minutes

Number of Servings: 8

Ingredients:

• 4 tablespoons unsalted butter, melted (½ stick)

• 1½ cups granulated sugar

• 3 large eggs, beaten

• 1 cup milk

• 2 cups fresh Maui Gold pineapple, cut into tidbits (reserve juice, ⅓–½ cup)

• 4 cups stale bread cubes

Instructions:

• Preheat oven to 325°F. Spray a large casserole dish (9x13 inches or 2.5 quarts) with nonstick spray and set aside.

• In a large mixing bowl, stir the melted butter and sugar together. Stir in the beaten eggs and milk.

• Add in the pineapple and juice and stir to combine.

• Fold in the bread cubes slowly, being careful not to crush the bread.

• Pour the mixture into the prepared casserole dish.

• Bake for 1 hour, or until the center is set.

• Top with brown sugar or cinnamon sugar (optional).

• Serve as a side dish or dessert.

Recipe Notes

• Use day-old bread for best results. The slightly-stale bread will hold up better as it soaks up the milk and pineapple juice.

• This version used French bread, but you can use whatever you have on hand.

• If it seems to be browning too quickly in the oven, you can lightly cover it with aluminum foil towards the end of the cook time.

Storage:Store pineapple bread pudding tightly wrapped in the refrigerator for up to 3 days or in the freezer for up to 3 months.