Make a simple pineapple bread casserole combining 1/2 cup softened butter, 1 cup sugar and 1/2 teaspoon ground cinnamon in a bowl. Beat ingredients for two minutes at high speed until light and fluffy. Add 4 eggs, 1 can crushed pineapple, 2 cups French bread cubes and 1/4 cup pecans.
Grease a 1 1/2-quart casserole dish and pour the bread mixture into the dish. Bake for 40 to 45 minutes at 350 F.
Pineapple-rum bread pudding is a richer version of pineapple bread casserole and includes rum flavoring. In a bowl, combine 1 1/2 cups cubed fresh pineapple, 3/4 cup packed brown sugar and 1/2 cup rum, stirring lightly to blend. Grease a 13-by-9-inch baking pan with cooking spray and spoon pineapple mixture into the bottom.
Cut 16 slices of French bread into cubes to make 8 cups, and arrange bread cubes in a single layer on a jelly roll pan. Bake bread cubes for 15 minutes at 325 F. In a large bowl, combine 3 cups of 2 percent milk with 1/2 cup packed brown sugar, 1 tablespoon molasses and 2 teaspoons minced fresh ginger. Add in 1/2 teaspoon each ground allspice, cinnamon and nutmeg. Separate 5 egg whites from yolks and add egg whites to the mixture.
Stir in 2 large eggs and gently fold in the toasted bread cubes. Allow the mixture to stand for 15 minutes, and then spoon over the fresh pineapple in the baking dish. Bake for 35 minutes at 325 F.