Pineapple Bread Pudding

Preheat oven to 350°F. Grease a 9-inch baking dish with butter or cooking spray.

Cut white bread into 1-inch cubes and arrange evenly in the prepared baking dish.

Melt unsalted butter in a small saucepan over low heat, then let cool slightly.

In a large mixing bowl, combine beaten eggs and granulated sugar, whisking until well blended.

Stir the melted butter into the egg mixture until fully incorporated.

Add the crushed pineapple with its juice to the egg mixture and stir gently to combine.

Pour the pineapple mixture evenly over the bread cubes, ensuring all bread is moistened. Let sit for 5 minutes to allow bread to absorb the liquid.

Bake in the preheated oven for 40-45 minutes until the pudding is set and the top is lightly golden.

Remove from oven and let cool for 5 minutes before serving.