1 pound white loaf bread, cut into 1 inch cubes
1 1/2 cups chopped celery
1 1/2 cups chopped green bell pepper
1 cup chopped onion
3 tablespoons butter
6 eggs
1 tablespoon dry mustard
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
2 cups milk
1 (10 ounce) can crushed pineapple with juice
1 (4 ounce) can pineapple juice concentrate
To Make Bread: Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x5 inch loaf pan.
Place celery, green bell pepper, onion, 3 tablespoons butter, eggs, dry mustard, salt, pepper and 1 teaspoon oregano in a large mixing bowl. Cover pan with aluminum foil and cut each loaf into 18 cubes. Roll each cube in remaining butter. Place cubes on greased, lightly greased baking sheets.
Bake in preheated oven for 45 minutes, or until golden brown. Let cool in pan for 10 minutes, then remove foil and cool completely.
To Make Bread Pudding: Place celery, green pepper, onion, 3 tablespoons butter, eggs, dry mustard, salt, black pepper, pineapple with juice and pineapple juice concentrate in a large pan.
Bake in preheated oven for 35 minutes, until mixture is bubbly and liquid is reduced.