Categories: Breakfast, Casserole

Ingredients

• 1 loaf day-old cinnamon raisin bread (16 oz.)
• 1/2 cup diced pecans
• 1 (20 ounce) can crushed pineapple, with juice
• 1/4 cup butter, melted
• 4 large eggs
• 1/2 cup sugar
• 1/2 cup milk
• 1/2 teaspoon salt

Directions

1. Cut the bread into 1-inch pieces.

2. Toss bread with nuts and pineapple with juice in a bowl.

3. Spread bread mixture in an 8 × 11 inch baking pan sprayed with nonstick cooking spray.

4. In a bowl, whisk together the remaining ingredients and then pour over bread mixture, making sure the bread is saturated; let stand 20 minutes.

5. Bake, uncovered in a preheated 375° oven for 35-40 minutes, or until firm and lightly browned.

6. Serve cut into squares and sprinkled with powdered sugar or drizzled with syrup if desired.

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