Bread filling with pineapple (side dish)

Ingredients:

• 10 slices white sandwich bread, cut into 4cm cubes (about 6 cups)
• 110 g unsalted butter, softened at room temperature
• 3/4 cup granulated sugar
• 1/4 cup firmly packed dark brown sugar
• 5 large eggs
• 1 tsp vanilla extract
• 1 can (560 g) canned chopped pineapple, reserve juice

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 10 x 6 inch baking dish with cooking spray.
2. Place the bread cubes in an even layer in the pan. Bake until the bread begins to dry out but is not browned, about 5 minutes. Set aside.
3. In a large bowl, beat the butter and sugar with a mixer on medium speed until fluffy, about 2 minutes. Add the eggs and mix on low speed until fully incorporated. Add the vanilla, can of pineapple with juice, and 0.5 teaspoon of salt and mix well. Stir in the cooled bread cubes.
4. Spread the filling into the prepared pan. Bake until dark golden brown, 45–50 minutes.