bayou bread pudding with hot rum sauce

Directions

1. 1

   Bayou Bread Pudding with Hot Rum Sauce 1 (20 ounce) can crushed pineapple 8 ounces raisins 1 cup dark rum 30 ounces stale French bread 1 qua

2. 2

   Add rum and set aside to marinate for 48 hours

3. 3

   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

4. 4

   Drain the rum from the fruit and reserve liquid for making sauce

5. 5

   Add the fruit to the bread, together with melted butter

6. 6

   In a separate bowl beat the eggs with the evaporated milk, vanilla and both sugars and add to the bread and fruit

7. 7

   Mix with a spoon until thoroughly blended

8. 8

   To cook: transfer the mixture to a well-greased 12 x 9-inch baking pan and bake in a preheated 350 degree F oven for 30 minutes, then remove