1/4 c. softened butter
1 (4 oz.) box instant vanilla pudding mix
1 tsp. ground cinnamon
3 eggs
3 c. milk
1 (8 oz.) can crushed pineapple with juice
2/3 c. flaked coconut
1/2 c. raisins
1 tsp. vanilla extract
8 slices of day old white bread, cubed

Cream butter, pudding mix and cinnamon until fluffy. Add eggs one at a time. In separate bowl combine milk, pineapple with juice, coconut, raisins and vanilla. By hand, mix butter mixture with milk mixture. The mixture will have a curdled texture.

Fold in bread cubes. Pour into an ungreased casserole dish. Place casserole dish into a larger pan with 1 inch of hot water in it. Bake at 325 degrees for 1 1/4 hours.