Cut slices of bread one half inch thick to fit a mold. Fill the mold with alternate layers of bread and chopped drained pineapple. Pour in a custard mixture made of the milk, yolks, and sugar. Bake in a slow oven for one hour, or until the custard is set. Serve with a sauce made of the juice of the fruit diluted and thickened with a little arrowroot, then sweetened and flavored (with kirsch if liked), and a few shredded almonds.