Bayou Bread Pudding with Hot Rum Sauce

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Bread Pudding

  • 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

Hot Rum Sauce

  • 2 cups granulated sugar
  • 8 ounces butter
  • 2 large eggs
  • 4 ounces dark rum
  • Reserved marinade


  1. Bread Pudding: Place pineapple and raisins in a bowl. Add rum and set aside to marinate for 48 hours.
  2. 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.
  3. Drain the rum from the fruit and reserve liquid for making sauce.
  4. Add the fruit to the bread, together with melted butter.
  5. In a separate bowl beat the eggs with the evaporated milk, vanilla extract and both sugars and add to the bread and fruit. Mix with a spoon until thoroughly blended.
  6. 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.
  7. Serve immediately with Hot Rum Sauce.
  8. Hot Rum Sauce: Combine sugar and butter in a double boiler.
  9. Beat eggs, add to the pan and whisk rapidly to produce a thick consistency.
  10. Remove pan from heat and allow to cool, then stir in rum and reserved marinade.
  11. Reheat before pouring over the pudding prior to serving.