Ingredients:

  • 5 cups (300g) white bread cubes, preferably brioche or challah
  • 1 can (20 oz) crushed pineapple, undrained
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 4 large eggs, room temperature
  • 1/4 cup (60ml) sweetened condensed milk
  • 1/2 tsp (3g) kosher salt
  • 1/2 tsp ground ginger
  • 1 pinch fresh thyme leaves

Instructions:

  1. Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch baking dish with butter.
  2. Cut your brioche or challah into 1 inch cubes. If the bread is very fresh, spread the cubes on a baking sheet and pop them in a 300°F oven for about 10 minutes. We want them feeling like soft croutons.
  3. In a large bowl, beat 1 cup of softened unsalted butter with 1 cup of granulated sugar. Beat for at least 3 minutes until the mixture looks pale and fluffy.
  4. Add the 4 large eggs one at a time, beating well after each addition. Pour in the 1/4 cup of sweetened condensed milk, the 1/2 tsp salt, and 1/2 tsp ground ginger. Finally, stir in the entire 20 oz can of crushed pineapple with its juice. Mix until the liquid is fully combined and looks slightly frothy.
  5. Gently fold the 5 cups of bread cubes into the pineapple mixture using a large spatula. Do not overmix; we want the cubes to stay intact rather than turning into a paste. Let the mixture sit for 5 minutes so the bread can start drinking up that delicious liquid.
  6. Transfer the mixture into a greased baking dish. Bake at 350°F for 45 minutes until the top is deeply golden and the center is set.