Pineapple Bread Pudding

4 cups cubed cinnamon bread (5-6 slices)

1 can  (20 oz.) pineapple tidbits in natural juice

6 eggs

3/4 cup vanilla flavored fat-free coffee creamer

3/4 cup maple syrup

Preheat oven to 325 degrees.  Evenly coat 7x11 inch glass baking dish with cooking spray.  Distribute bread evenly over bottom.  Drain juice from pineapple, reserving 3/4 cup liquid.  Evenly distribute pineapple over bread.  In medium bowl, beat together eggs, creamer, maple syrup, and reserved pineapple juice.  Pour evenly over bread.  Bake until golden brown and puffy and knife inserted in center comes out clean, about 40-45 minutes.