Bread Pudding With Rum Sauce - cooking recipe

Ingredients

1 loaf stale French bread
1/4 lb. butter
1/4 lb. raisins
3 eggs, beaten
1/4 c. brown sugar
1/4 can evaporated milk
1 1/4 c. sugar
1 small can crushed pineapple
3 Tbsp. vanilla extract
1 c. toasted pecans

Preparation

Preheat oven to 350\u00b0.
Wet the bread and squeeze the water out of it.
Melt the butter and mix with all other ingredients.
Pour mixture into a well-greased 4 x 10-inch baking pan.
Bake for 2 1/2 hours.
The pudding will rise in the first hour.
After an hour, remove pan from oven and stir the mixture to tighten it. Return to the oven for the second hour of cooking.