Nutty Cinnamon Raisin Breakfast

• 1 loaf day-old cinnamon raisin bread (16 oz.)
• 12 cup diced pecans
• 1 (20 ounce) can crushed pineapple, with juice
• 14 cup butter, melted
• 4 large eggs
• 12 cup sugar
• 12 cup milk
• 12 teaspoon salt

1. Cut the bread into 1-inch pieces.
2. Toss bread with nuts and pineapple with juice in a bowl.
3. Spread bread mixture in an 8 x 11 inch baking pan sprayed with nonstick cooking spray.
4. In a bowl, whisk together the remaining ingredients and then pour over bread mixture, making sure the bread is saturated; let stand 20 minutes.
5. Bake, uncovered in a preheated 375 oven for 35-40 minutes, or until firm and lightly browned.
6. Serve cut into squares and sprinkled with powdered sugar or drizzled with syrup if desired.

cinnamon raisin bread, pecans, pineapple, butter, eggs, sugar, milk, salt

Taken from www.food.com/recipe/nutty-cinnamon-raisin-breakfast-448812 (may not work)