Title: Bread pudding with rum sauce
 Categories: None
      Yield: 1 Servings
 
      1    Loaf French bread
    1/4 lb Oleo
    1/4 lb Raisins; (optional)
      3    Eggs; beaten
    1/4 c  Brown sugar
      1 cn Evaporated milk
  1 1/4 c  Sugar
      1 sm Can crushed pineapple
      3 tb Vanilla
    1/2 ts Nutmeg

MMMMM-------------------------RUM SAUCE------------------------------
    3/4 c  Oleo; (room temp)
  1 1/2 c  Sugar
      2 oz White rum or rum
 
  Preheat oven to 350ø. Wet the bread and squeeze the water out of it.
  Melt oleo and mix with all other ingredients. Pour mixture into a
  well-buttered 9 x 13 baking pan. Bake for 40 to 50 minutes or until a
  knife inserted in the center comes out clean.
  
  Rum Sauce: Whip oleo until light and gradually add the sugar until the
  mixture is fluffy. Next, add rum and beat several more minutes.
  Refrigerate. Serve over warm bread pudding.