Recipes from Cajun Country :: Cajun Desserts
1 (20 ounce) can crushed pineapple
8 oz. raisins
1 c. dark rum
30 oz. stale French bread
1 quart milk
6 oz. melted butter
3 large eggs
6 oz. evaporated milk
3 Tbsp. vanilla extract
1 1/2 (one and one-half) c. sugar
1/4 c. 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-in. baking pan and bake in a preheated 350 degree F oven for 1/2 an hour, then remove pan and stir well. Spread the pudding in an even way and replace in the oven to bake for a further 40 to 45 mins. 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.
