Bayou Bread Pudding and Sauce

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.

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.