• 1 stick butter
• 2 cups milk
• 6 cups cubed day-old bread (can use anything – baguette, cinnamon rolls, potato rolls, muffins – you get the point)
• ⅔ cup sugar
• ½ teaspoon vanilla
• 2 cups flour
• 1 cup pineapple chunks
• 1 cup raisins
• 1 cup sugar
• ½ teaspoon salt
• 1 teaspoon cinnamon (Vietnamese is best here)
• 1 teaspoon nutmeg
• 4 eggs, beaten
• 4 teaspoons vanilla extract

Preheat oven to 350 degrees. Butter a 9 x 13 baking pan. In saucepan, heat milk and butter until butter is melted. In large bowl, combine bread and pineapple. Pour heated milk over bread and stir; let stand until liquid is absorbed.

In separate bowl, combine salt, sugar, spices, eggs and vanilla. Pour over bread; then put bread mix into baking pan. Bake at 350 degrees or until toothpick inserted in the center comes out clean.

You can top this with vanilla ice cream, crème anglaise, or any other dessert sauce – but Ania used this glaze:

• ½ cup butter, softened
• 4 cups powdered sugar
• ½ cup liquid (heavy cream with 1 teaspoon vanilla, cooled coffee, amaretto liqueur, anything that sounds tasty)

Mix all ingredients, and spread over warm pudding.