Servings: 8 to 10

Butter for greasing the pan Butter for greasing the pan
9 cups dry French bread, in 1-inch cubes 9 cups dry French bread, in 1-inch cubes
1 cup pineapple cubes 1 cup pineapple cubes
½ cup raisins ½ cup raisins
1 teaspoon cinnamon 1 teaspoon cinnamon
½ teaspoon nutmeg ½ teaspoon nutmeg
Pinch of salt Pinch of salt
3 cups milk 3 cups milk
5 tablespoons butter 5 tablespoons butter
½ cup packed light brown sugar ½ cup packed light brown sugar
3 large eggs 3 large eggs
½ teaspoon vanilla extract ½ teaspoon vanilla extract
Caramel sauce or whipped cream Caramel sauce or whipped cream

1. Heat the oven to 350. Grease an 8-inch-square baking pan.
2. Combine the bread cubes, pineapple cubes and raisins in a large mixing bowl. Sprinkle the cinnamon, nutmeg and salt over the bread and fruit. Toss all the ingredients with a wooden spoon to mix.
3. Combine the milk and butter in a medium saucepan and warm them over medium-low heat until the butter melts. Remove the pan from the heat and stir in the light brown sugar.
4. Pour the milk mixture over the bread and stir until all the cubes are moistened. Let the bread stand for 5 minutes to absorb the liquid.
5. In a small bowl, whisk together the eggs and the vanilla extract. Gently stir the eggs into the bread mixture.
6. Pour the pudding into the greased pan and bake it for 45 to 50 minutes. Serve the pudding warm, cut into squares, and topped with caramel sauce or whipped cream.

If the bread you’re using isn’t dry, toast the cubes lightly on a baking sheet in the oven before mixing them with the other ingredients.  If the bread you’re using isn’t dry, toast the cubes lightly on a baking sheet in the oven before mixing them with the other ingredients.