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1 (16-ounce) loaf stale French bread, cut into
1 quart milk, scalded
1 (16-ounce) can fruit cocktail, drained and
cherries removed
1 small can crushed pineapple with juice
2/3 cup golden raisins
1/4 cup melted butter
4 large eggs
1 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon salt

Rum Sauce:
1 1/2 sticks margarine
1-1 1/2 cups sugar
1 egg, beaten
1/4 cup rum

Preheat oven to 350 degrees. Scald milk and pour over cubed bread in
a large bowl. In a separate bowl, beat eggs with sugar until light
and foamy. Add vanilla and spices. Add to bread and milk mixture
along with drained fruit cocktail, raisins, and pineapple with
juice. Pour melted butter into a 13x9-inch baking dish, tilting to
coat all sides. Pour in pudding and bake for 1 hour and 10
minutes. Allow to cool to room temperature. Serve with rum sauce.

Sauce: Melt margarine; add sugar and cook in microwave at 70%
power for 5 minutes, stirring every minute. Remove. Gradually
beat in egg. Add rum. Serve warm over bread pudding.

Yield: 16 servings.

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