Pineapple Thingy (Bread Pudding)

Instructions

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. In a large bowl, cream butter and sugar together until smooth. You can use a mixer, whisk or fork.
3. Add the beaten eggs and pineapple and stir until fully incorporated.
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. Bake for 40-45 minutes or until bubbling and golden brown on top.
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.