Cajun Bread Pudding with rum sauce

Ingredients for Cajun Bread Pudding:

Raisins (8 oz pack)
Dark Rum (1 cup)
Pineapples (1 can crushed)
Milk (1 Quart)
Butter (6 ounces melted)
Stale French Bread (25-35 ounces)
Eggs (3 large)
Sugar (1.5 cup granulated)
Dark Brown Sugar (1/4 cup)
Evaporated Milk (6 ounces)
Vanilla Extract (3 tbsp)

Rum Sauce Ingredients:

Dark Rum (4-5 ounces)
Eggs (2 large)
Sugar (2 cups granulated)
Butter (8 ounces)
Reserved Marinade

[phpbay]Cajun cookbook, 2[/phpbay]

Directions to make Cajun Bread Pudding and Rum Sauce:

Start off placing your raisins and pineapple in a bowl and add in your rum and let it marinate for approx 48 hours. Now break up your stale french bread and soak it in the milk in a separate bowl , once soaked strain off any excess milk and place your bread into a mixing bowl. Now drain off the rum from your fruit mix and set the rum liquid aside for use with the sauce. Now add together your bread and fruit along with the melted butter.

Now in another bowl beat together the eggs with the evaporated milk, both sugars , and vanilla once combined add in with your bread and fruit mixture. Now mix well until it is all combined. Your are now ready to cook : Preheat your oven to 350′ , now place your mixture into a baking pan that has been well greased (12×9 inch works best). Bake for approx 30 minutes then remove and stir well , once stirred spread the pudding back evenly and place back in oven to bake for another 40-45 minutes. Now serve with Rum Sauce !

To make Rum Sauce combine your sugar and butter over a double boiler. Beat your eggs and add to the pan and whisk rapidly until you get a thick consistency. Now remove your pan from the heat and let it stand until cool , now stir in your rum and the reserved marinade from your fruit. Before pouring over your bread pudding reheat the sauce until warm.