Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Crack the eggs into the mixing bowl and beat them into the butter and sugar mixture until well incorporated.
Pour in the undrained crushed pineapple and add the lemon juice and nutmeg. Mix thoroughly to combine.
Gently fold in the cubed stale bread, ensuring that all pieces are coated in the batter.
Pour the mixture into a greased 9x13 inch baking dish and spread it evenly. Sprinkle optional brown sugar on top.
Bake for 45-50 minutes, or until the top is golden brown and a toothpick comes out clean.
Let the casserole cool for a few minutes before serving.
