Recipe for Pineapple Bread Pudding (cajun)

4.00	c	Milk
2.00	c	Dry bread cubes,about 3
		Slices
2.00		Eggs
0.25	c	Sugar
0.50	ts	Salt
0.25	ts	Nutmeg
1.00	tb	Vanilla
0.50	c	Raisins
4.00	tb	Butter
2.00	tb	Flour
1.00	ts	Rum extract
18.00	oz	Pineapple;crushed,canned
1.00	tb	Sugar;optional

Instructions:
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 hour 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.
.

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