Yummy Pineapple Bread Pudding Kitsunes Love

I got this recipe with my Big Mouth Food Processor. It pleases the fox palate indeed.

12 slices white bread
1 20-oz can pineapple chunks, drained
2 eggs
1 cup half-and-half cream
1 teaspoon vanilla
1 tablespoon melted butter or margarine
1 1/2 cups sugar
1 20-oz can pineapple slices, drained (original recipe only asked for 3, but I like mooooore!)

Process bread in food processor with cutting blade to make soft bread crumbs. Pour into two greased 8-inch square baking pans (original goes for 1 2-quart casserole dish), splitting evenly. Place pineapple chunks in food processor and process 20 seconds. Add eggs, cream, vanilla, melted butter or margarine, and sugar. Process until mixed. Pour over soft breadcrumbs. Garnish with pineapple rings. Bake at 350ºF for 1 hour or until golden.

I like to serve it with a scoop of vanilla ice cream and top it with syrup made from the drained pineapple juice and sugar cooked down in a small saucepan. Hooboy, it's an Atkins killer, but it's so gooooooooooood!