Pineapple bread pudding recipe

I walked into a Cuban restaurant one day, and rolled out having had the most satisfying meal of good country food. The meal, which featured lots of things like black beans and rice, fried plantain, and so on, ended with a sensational bread pudding. The pudding had a dense, heavy texture that appealed to me. Later, I tried to duplicate the pudding I’d eaten and this recipe is the result. I figured out that the only way to recreate the texture of the restaurant pudding was to use bread crumbs instead of cubed
bread or slices.