Flavored with bananas and studded with raisins and pineapple bits, this bread pudding is a rich variation on an old classic.
Preheat the oven to 350 degrees F. Spray a 10-inch by 15-inch pan with nonstick cooking spray.
Cut the bread into bite-size pieces. In a large mixing bowl, combine the bread with the evaporated and whole milk and set aside for 10 minutes. Beat the eggs thoroughly and add to the bread. Add the remaining ingredients and mix well. Pour into the pan.
Bake for 50 minutes or until lightly browned. Serve warm or cooled.