Bread Pudding: Place pineapple and raisins in a bowl. Add rum and set aside
to marinate for 48 hours.
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.
Drain the rum from the fruit and reserve liquid for making sauce.
Add the fruit to the bread, together with melted butter.
In a separate bowl beat the eggs with the evaporated milk, vanilla and both
sugars and add to the bread and fruit. Mix with a spoon until thoroughly blended.
To cook: 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.
Serve immediately with Hot Rum Sauce.
Hot Rum Sauce: Combine sugar and butter in a double boiler.
Beat eggs, add to the pan and whisk rapidly to produce a thick consistency.
Remove pan from heat and allow to cool, then stir in rum and reserved marinade.
Reheat before pouring over the pudding prior to serving.