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
Hot Rum Sauce
- 2 cups granulated sugar
- 8 ounces butter
- 2 large eggs
- 4 ounces dark rum
- Reserved marinade
- Bread Pudding: 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 extract 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 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.
- Serve immediately with Hot Rum Sauce.
- Hot Rum Sauce: 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.