We found this recipe in Austin Leslie's cookbook. It is from his mother, Ruby — she was Aunt Helen's sister and assisted her at Chez Helene and its predecessor, Howard's Eatery. Although Leslie served the bread pudding with a rum hard sauce, we prefer it with a dollop of crème fraîche.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F.
Step 2
Arrange bread in 1 layer in a shallow baking pan just large enough to hold it in 1 layer. Pour water over bread and soak 30 seconds. Turn bread over and soak until softened but not falling apart (parts of crust will remain firm), about 4 minutes more. Squeeze water from bread, then transfer bread to a buttered 13- by 9-inch glass baking dish or other 2 1/2-quart shallow baking dish.
Step 3
Whisk together eggs, milk, butter, sugars, vanilla, nutmeg, and salt and stir in raisins and pineapple. Pour mixture over bread and stir gently until combined well.
Step 4
Bake pudding, uncovered, in middle of oven until custard is just set, 45 to 50 minutes.
