Pineapple Bread Pudding - cooking recipe

Ingredients

9 slices white bread, frozen and cubed
2 c. sugar (1 1/2 c. if sweetened pineapple used)
4 eggs, well beaten
1 c. melted margarine
1 (20 oz.) can pineapple chunks

Preparation

Drain pineapple and save juice.
Mix ingredients and add 1 cup of the saved juice (if necessary, add enough water to make 1 cup). Mix well.
Pour into lightly greased casserole.
Bake uncovered at 350\u00b0 for 40 minutes or until golden at the edges.