Preheat oven to 325°.
Combine the first 3 ingredients in a bowl, and toss gently to coat. Spoon pineapple mixture into a 13 x 9-inch baking dish coated with cooking spray.
Place bread cubes in a single layer on a jelly-roll pan. Bake at 325° for 15 minutes or until toasted. Combine milk and remaining ingredients in a large bowl. Add bread cubes; toss gently. Let mixture stand 15 minutes. Spoon bread mixture over pineapple. Bake at 325° for 35 minutes or until pudding is set. Serve warm or at room temperature.
