Pineapple Thingy (Bread Pudding)

Directions

1. 1
   Preheat oven to 375° F / 190° C. Prepare a medium sized baking tray (8' x 8' x 2') by spraying it with Pam or coating with butter.
2. 2
   In a large bowl, cream butter and sugar together until smooth. You can use a mixer, whisk or fork.
3. 3
   Add the beaten eggs and pineapple and stir until fully incorporated.
4. 4
   Fold in the bread cubes until its completely coated and pour into baking pan. Smooth the top but don't worry about getting it perfect.
5. 5
   Bake for 40-45 minutes or until bubbling and golden brown on top.
6. 6
   I've substituted Splenda for those who are diabetic and it was still great. I also now substitute the bread with different types such as sunflower seed bread, 5-grain whole bread, whatever I can find at the bakery that's a day or two old. You can also bake and serve in individual ramekins. If doing so, reduce cooking time by 10 minutes. This is a never fail dish and easy to make.