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.

　　

Ingredients

Makes 8 servings

　　1 baguette (about 24 by 3 inches; 3/4 pound), cut into 1/2-inch-thick slices and ends discarded

　　3 cups water

　　3 large eggs

　　1 (12-ounce) can evaporated milk

　　1 stick (1/2 cup) unsalted butter, melted and cooled slightly

　　1 cup granulated sugar

　　1/4 cup packed light brown sugar

　　1 tablespoon vanilla

　　Rounded 1/4 teaspoon freshly grated nutmeg

　　1/4 teaspoon salt

　　1 cup raisins

　　1 (15 1/4-ounce) can crushed pineapple in juice, drained (1 cup)

　　

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.