1. Spray a 9-by-13-inch pan with vegetable cooking spray. Place two slices of bread widthwise at one end of the pan. Sprinkle with some of the bacon. Overlap the bottom half of each slice with two more slices of bread and sprinkle with additional bacon. Repeat until all the bread and bacon are used. The last two slices of bread should not be topped with bacon.

2. In a large bowl, whisk together eggs and egg whites. Add pineapple juice, crushed pineapple, evaporated milk, brown sugar, and vanilla and whisk until combined. Pour this mixture over the bread mixture, tilting to distribute the custard. Make sure the bits of crushed pineapple are distributed evenly over the bread.

3. Cover pan with plastic wrap and refrigerate at least 4 hours and up toovernight.

4. When ready to bake, preheat oven to 375 degrees F. Remove pan from fridge and leave at room temperature for 10 minutes. Sprinkle surface with macadamia nuts. Bake until lightly brown on top, about 50 minutes.

5. Allow to cool for at least 10 minutes before serving. Serve with fresh pineapplepieces if desired.

Source: Hannaford fresh Magazine, March - April 2013