In a large bowl, cream together the sugar and butter until fully incorporated.
Add the milk and mix thoroughly.
Add the egg and combine until the creamy mixture is consistent throughout.
Add the pineapple chunks, leaving some juice, and mix with a rubber spatula or spoon until combined.
Add the toasted bread and incorporate. Preheat the oven to 375 degrees.
Note: I do not preheat the oven beforehand as this resting time allows the bread to soak up the creamy mixture and become more custard-like during baking.
Once the oven reaches temperature, grease a 1 ½ quart baking dish and pour pineapple mixture in.
At this time, I make sure to spread pineapple and bread cubes around evenly to make a more balanced dish.
Let bake for 35-45 minutes or until golden brown. Best served warm.