Bayou Bread Pudding and Sauce

Bayou Bread Pudding and Sauce

Bread Pudding Ingredients

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

Hot Rum Sauce Ingredients

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

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 350ºF 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 C. 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.