Ingredients
10 slices white bread3/4 cup butter, melted5 large eggs, room temperature1 can (20 ounces) crushed pineapple, drained1/4 cup dried currants or raisins1 cup sugar1-1/2 teaspoons vanilla extract3/4 teaspoon ground cinnamonWhipped 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-in. cubes. Toss with melted butter; set aside.
In a bowl, beat eggs until thick and lemon-colored. Add the pineapple, currants, sugar and vanilla; mix well. Fold in bread cubes.
Pour into a greased 2-1/2-qt. 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.
