Bayou Bread Pudding with Hot Rum Sauce
 

Bayou Bread Pudding With Hot Rum Sauce

1 (20 oz.) can crushed pineapple
8 oz. raisins
1 cup dark rum
30 oz. stale French bread
1 qt. milk
6 oz. melted butter
3 large eggs
6 oz. evaporated milk
3 Tbsp vanilla extract
1 1/2 cup granulated sugar
1/4 cup dark brown sugar

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 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

2 cup sugar
8 oz. butter
2 large eggs
4 oz. dark rum Reserved marinade

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.


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