2 TBS butter
3 cups day-old bread cubes (Challah preferred)
16 oz crushed pineapple in juice
1/2 cup white sugar
1/2 teaspoon Kosher salt
4 eggs, beaten
6 tablespoons melted butter
3 TBS Turbinado or coarse raw sugar
Preheat oven to 350 degrees. Rub a 2-quart casserole dish with 2 TBS butter. Scatter the bread cubes on a sheet pan and place in the oven to dry lightly. Set aside.
Combine the pineapple and all its juice with salt and sugar. Beat the eggs well and stir into the pineapple blend.
In a separate bowl, toss the bread cubes with the melted butter and then fold into the pineapple mixture. Spoon into the prepared casserole dish and sprinkle with sugar. Bake in the top half of your oven until set and toasted – about 50 minutes. Can be made ahead and re-warmed – also great in muffin cups. Serves 6 to 8