1/4 c. butter, softened
1 (4 serving pkg.) instant vanilla pudding mix
1 tsp. ground cinnamon
3 eggs
3 c. milk
1 (8 oz.) can crushed pineapple in its own juice
2/3 c. flaked coconut
1/2 c. raisins
1 tsp. vanilla
8 slices day old white bread, cut in 1/2 inch cubes

In a large mixing bowl, cream together butter, vanilla pudding mix, and cinnamon until fluffy. Add eggs, one at a time, beating well after each addition. In another bowl combine milk, undrained pineapple, coconut, raisins, and vanilla. By hand, blend milk mixture into creamed mixture (mixture will look curdled). Fold in bread crumbs. Pour into an ungreased 2 quart casserole or 8 x 8 x 2 inch baking dish. Place casserole or baking dish in large shallow pan on oven rack. Pour hot water into larger pan to a depth of one inch. Bake in 325 degree oven for 1 hour and 15 minutes for casserole (1 hour for baking dish) or until knife inserted off center comes out clean.