Title: Pineapple Bread Pudding (Cajun)
Categories: Dessert Pudding Cajun Bread
Yield: 8 Servings

4	c	Milk
2	c	Dry bread cubes,about 3
		Slices
2		Eggs
1/4	c	Sugar
1/2	ts	Salt
1/4	ts	Nutmeg
1	tb	Vanilla
1/2	c	Raisins
4	tb	Butter
2	tb	Flour
1	ts	Rum extract
18	oz	Pineapple;crushed,canned
1	tb	Sugar;optional

In medium saucepan,heat milk to scalding,when tiny bubbles appear arounf edges.Remove from heat and stir in bread cubes.Set aside. In a greased 1 1/2 quart casserole,beat eggs,lightly with a fork.Stir in sugar,salt,milk bread mixture,nutmeg,vanilla and raisins.Melt 2 tbs.of the butter and stir into the mixture.. Set the casserole in a baking pan and partially fill pan with water.Put in oven and bake at 350 deg.for 1 hiur and 15 minutes,until a knife inserted in center comes out clean.. Prepare pineapple sauce by melting remaining 2 tbs.butter in small pan.Add flour,rum extract and pineapple with can juices.Add sugar if fruit is unsweetened.Cook stirring,until hot and lightly thickened.Serve pudding hot or cold,topped with warm pineapple sauce.Makes 6 to 8 servings..

Posted by Irwin Solomon, Prodigy Food & Wine Board Source: Philadelphia Inquirer

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