1/2 stick butter, softened
1 qt. (4 c.) hot milk
4 lg. eggs
2 c. or 1 1/2 c. sugar
2 tbsp. flour
1/2 c. light corn syrup
1/2 loaf stale French bread, cut into 1-inch thick slices
1/2 c. raisins
1/2 c. crushed pineapple
1 tbsp. LeRuth's vanilla bean marinade (I used regular vanilla)

TOPPING:

1/2 c. whipping cream
1/3 or 1/4 c. sugar
1/2 stick butter

Preheat oven to 375 degrees. Spread soft butter over 12-inch round baking pan or rectangle 9x13 inch pan. Mix eggs, sugar, syrup, vanilla and hot milk. Stir in raisins and pineapple. Add bread and allow bread to soak well about 20 minutes, then pour into pan. Bake until pudding is almost firm, about 25 minutes. Remove from oven and cool for 10 minutes.

Increase oven temperature to 425 degrees. Carefully pour liquid whipping cream over top (no substitutes), then sprinkle with 1/3 cup sugar and pieces of butter. Return to oven and bake 10 to 15 minutes to allow cream to set.