BREAD PUDDING:

12 slices day-old French bread, 3/4 inch thick
1/4 c. softened butter
4 eggs
1/2 c. sugar
1 (15 oz.) can unsweetened crushed pineapple in juice
1 c. grated coconut
2 1/2 c. evaporated milk
1 tsp. rum extract

SAUCE:

3 eggs
1/2 c. sugar
1 c. milk
1/2 tsp. rum flavoring

Spread butter on bread slices. Place in 2-quart casserole, overlapping slices. Beat eggs with sugar in bowl. Add pineapple, coconut, and milk. Blend well. Add rum extract. Pour over and in between bread slices. Allow to soak 15 minutes. Set casserole in larger baking pan. Pour boiling water in pan to come up halfway up the side of the casserole. Bake 45 minutes at 350 degrees. Remove pudding from water and allow to cool. Serve with rum flavored sauce.

SAUCE: Beat eggs with sugar in top of double boiler. Gradually add milk and cook over simmering water until sauce coats spoon, approximately 15 minutes. Add flavoring. Serve over bread pudding.