In a large bowl, add the
Large Eggs (5)
Evaporated Milk (4 cups)
Granulated Sugar (1 cup)
Vanilla Extract (1 Tbsp)
. Whisk together until smooth. Stir in the
Crushed Pineapples (2 cans)
French Bread (1)
into cubes. Add the bread cubes to the egg mixture. Fold ingredients together gently, being careful not to tear the bread.
Cover the bowl with plastic wrap and refrigerate for 1 hour.
Preheat your oven to 350 degrees F (180 degrees C). Spray a large casserole dish (9×13 inches) with
Nonstick Cooking Spray (as needed)
. Pour the ingredients into the dish.
Bake bread pudding for 1 hour until golden brown and the center is set (no longer jiggles).
Remove from the oven and allow to cool slightly before serving. Serve with a scoop of vanilla ice cream and/or caramel sauce.