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

In a large mixer 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 cubes.

Pour into an ungreased 2-quart casserole or 8x8x2-inch baking dish. Place casserole or baking dish in larger shallow pan on oven rack. Pour hot water into larger pan to a depth of 1-inch.

Bake in 325 degree oven for 1 1/4 hours for casserole (1 hour for baking dish) or until knife inserted off-center comes out clean. Serves 8.