Bayou Bread Pudding with Hot Rum Sauce


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A homemade sweet rum sauce tops off this delicious pineapple-raisin bread pudding.

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  • 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 Tbs. vanilla extract
  • 1 1/2 C. granulated sugar
  • 1/4 C. dark brown sugar

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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.

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