Pineapple Bread Pudding

5 cups of bread, cubed (about 5 or 6 slices)

1 (20 oz.) can of crushed pineapple, in pineapple juice

½ cup butter, melted and cooled

1 cup regular white sugar (note from Susan -I’m going to use Truvia)

4 eggs, well beaten

½ tsp. rum extract - optional (I like the added flavor boost but you could use vanilla extract instead)  (note from Susan Bramer-I’m going to use ½ tsp of rum extract and ½ tsp coconut exract.as I’m doubling the recipe)

1. Preheat oven to 325

2. Lightly grease (or spray) an 8” square pan

3. In a large bowl, mix together the pineapple, melted butter, sugar, beaten eggs and extract until well blended. 

4. Stir in the bread cubes, and mix gently until all the bread is moistened.

5. Pour into prepared pan, and smooth the top.  Cover loosely with aluminum foil.

6. Bake for 30 minutes and then remove the foil.  Continue baking until puffed, golden brown around the edges, and lightly browned on top (total baking time is about 45 minutes-1 hour (so it will be 15-30 minutes more after you remove the foil).

Recipe can be doubled and made in a 9 x 13 pan.

From Janis :)