Pineapple Bread Pudding - cooking recipe

Ingredients

10 slices white bread
3/4 cup butter, melted
5 eggs
20 ounces crushed pineapple, drained
1/4 cup dried currants or 1/4 cup raisins
1 cup sugar
1 1/2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
whipped cream (optional)

Preparation

Place bread on a baking sheet. Bake at 375 for 4 minutes; turn over and bake 4 minutes longer or until very light brown. Cut toasted bread into 1-inch cubes. Toss with melted butter; set aside.
In a bowl, beat the eggs until thick and lemon colored. Add the pineapple, currants, sugar and vanilla; mix well. Fold in the bread cubes.
Pour into a greased 2 1/2 quart baking dish. Sprinkle with cinnamon. Cover and bake at 350 for 30-35 minutes or until bubbly and golden brown. Serve warm with whipped cream if desired.