Directions

1. In a baking pan (10 ½" x 15 inches and 2 ½" deep) place the stale diced bread.
2. In a hot, un-oiled sauté pan, place the pineapple tidbits in a single layer and cook until one side is caramelized. Remove to cool.
3. In a large bowl whip the eggs and add the cinnamon, nutmeg, 2 oz bourbon, salt, vanilla extract, white sugar and ½ cup brown sugar. Mix well.
4. Spread the caramelized pineapple over the top of the bread evenly.
5. Slowly mix the warmed milk into the egg mixture and pour over the bread and pineapple. Press down any bread that doesn't get covered with the egg mixture to make sure all bread gets covered and soaked.
6. Place the roasting pan inside a 2" full pan and fill halfway with water to create a water bath.
7. Bake at 375 degrees until bread pudding is a firm gelatin consistency for approximately 45 min.
8. To create the sauce, combine the remainder of the pineapple tidbits, pineapple juice, butter, remainder of bourbon and brown sugar in a saucepan and cook over medium heat for 10 min. Reduce heat to a simmer and cook for 15 min. 
9. Serve bread pudding warm with a scoop of vanilla ice cream and topped with the pineapple caramel sauce.