| 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 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 350 Degree 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
2 Cups Granulated Sugar
8 Ounces Butter
2 Large Eggs
4 Ounces 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. |
