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 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.