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INGREDIENTS:

1/4 c. butter
1 (4 oz.) pkg. instant vanilla pudding
1 tsp. cinnamon
3 eggs
3 c. milk
1 (8 oz.) can crushed pineapple, undrained
2/3 c. flaked coconut
1 tsp. vanilla
1/2 c. raisins
8 slices day old bread, cubed

DIRECTIONS:

Cream butter, vanilla pudding and cinnamon until fluffy. Add eggs, one at a time, beating well after each. In another bowl, combine milk, undrained pineapple, coconut, raisins, and vanilla. Blend milk mixture into creamed mixture. Fold in bread cubes. Pour into ungreased 2 quart casserole. Place in large pan with 1 inch water. Bake at 325 degrees for 1 hour or until knife comes out clean from center.

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