Pineapple Bread Pudding

​My mom wasn’t a lover of baking, but she had a few simple, delicious ‘go-to’ recipes She got this one from her friend Candy when we lived in St. Maarten. It’s a yummy way to use up stale bread - and it couldn't be easier to make!

Ingredients:
1 20 ounce can of crushed pineapple – well drained
½ pound (2 sticks) of butter or margarine – melted
¾ cup granulated sugar
4 well beaten eggs
1 teaspoon ground cinnamon
8 to 10 slices of bread cut into bite sized pieces. My mom used to remove the crusts, but I keep them on. Either way works!

Directions:
Pre-heat oven to 350 F.
Lightly grease or spray (Pam for baking) a 2-quart casserole dish and set it aside.
In a large bowl mix the pineapple, melted butter, sugar and eggs. Fold in the bread. Pour everything into the casserole dish and sprinkle the top with cinnamon.
Bake for 35-40 minutes or until the top is firm. Allow to cool for 15 minutes then serve with vanilla ice cream for the kids or rum sauce and toasted coconut for the grownups!
 
Rum Sauce
Ingredients:
1/3 cup heavy cream
1 cup brown sugar
1/2 cup unsalted butter or margarine
1 tablespoon dark rum – or to your taste
Directions:
Combine the heavy cream, sugar and butter in a medium saucepan. Warm the mixture over low heat. Do not let it boil or the mixture will crystallize! When sugar has dissolved, remove from the heat and add the rum. Pour the warm rum sauce over the pineapple pudding and enjoy.