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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
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 degree 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 cups granulated sugar
8 ounces butter
2 large eggs
4 ounces 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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