Pineapple Bread Pudding

• 1 cup sugar
• 1/2 cup butter
• 2 eggs, beaten
• 1/2 cup milk (whole or evaporated milk)
• 1 20 oz. can chunk pineapple, drained, but reserve 2 Tbs. of juice
• 4 cups white or whole wheat bread cubed (approximately 7 slices)

Directions:

Preheat oven to 375 degrees. Cream together butter and sugar;

add eggs, milk, pineapple and 2 Tbs. of the reserved pineapple

juice. Fold in bread cubes. Pour into a 9X9 inch baking dish

and bake for 45-55 minutes or until set. If it starts to get

too brown, cover lightly with aluminum foil for the last 5 to 10

minutes.

Serve warm.

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