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
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.