Bayou Bread Pudding with Hot Rum Sauce

Ingredients

Bread Pudding

• 1 (20 ounce) can crushed pineapple
• 8 ounces raisins
• 1 cup dark rum
• 30 ounces stale French bread
• 1 quart milk
• 6 ounces melted butter
• 3 large eggs
• 6 ounces evaporated milk
• 3 tablespoons vanilla extract
• 1 1/2 cups granulated sugar
• 1/4 cup dark brown sugar

Hot Rum Sauce

• 2 cups granulated sugar
• 8 ounces butter
• 2 large eggs
• 4 ounces dark rum
• Reserved marinade

Instructions

Bread Pudding

1. Place pineapple and raisins in a bowl. Add rum and set aside to marinate for 48 hours.
2. Break up the bread and soak in the milk, then strain out excess liquid in a sieve and place the mushy bread in a mixing bowl.
3. Drain the rum from the fruit and reserve liquid for making sauce.
4. Add the fruit to the bread, together with melted butter.
5. In a separate bowl beat the eggs with the evaporated milk, vanilla extract and both sugars and add to the bread and fruit. Mix with a spoon until thoroughly blended.
6. Transfer the mixture to a well-greased 12 x 9 inch baking pan and bake in a preheated 350 degrees F oven for 30 minutes, then remove pan and stir well. Spread the pudding evenly and replace in the oven to bake for a further 40 to 45 minutes.
7. Serve immediately with Hot Rum Sauce.

Hot Rum Sauce

1. Combine sugar and butter in a double boiler.
2. Beat eggs, add to the pan and whisk rapidly to produce a thick consistency.
3. Remove pan from heat and allow to cool, then stir in rum and reserved marinade.
4. Reheat before pouring over the pudding prior to serving.