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6 slices white bread, cut into 1/2-inch cubes (about 4 cups)
½ cup (1 stick) unsalted butter, melted
4 large eggs
½ cup sugar
1 tablespoon dark rum
½ teaspoon vanilla extract
¼ teaspoon grated nutmeg
¼ teaspoon salt
2 cups whole milk, scalded
2 cups sliced canned peaches, drained, liquid reserved
1 cup chopped or crushed canned pineapples, drained, liquid reserved
2 tablespoons butter, cut into 8 thin slices
Rum Crème Anglaise, recipe follows

1. Preheat the oven to 350ºF. Toss the bread cubes with the melted butter in a large bowl, spread on a large baking sheet, and bake until lightly browned, about 10 minutes. Transfer to a 7x11 inch baking pan and set aside.
2. Beat the eggs in a large bowl. Add the sugar, rum, vanilla, nutmeg, and salt and whisk to combine.
3. Slowly add the milk, whisking constantly.
4. Arrange the fruit over the toasted bread cubes. Pour the custard evenly over the mixture, dot with the sliced butter, and bake until the custard sets, about 35 minutes.
5. Let rest for 15 minutes.
6. Spoon the pudding into dessert bowls and ladle 3 to 4 tablespoons of the rum sauce over each serving, and serve.

4 large egg yolks
2 tablespoons cornstarch
¼ cup plus 2 tablespoons sugar
2 teaspoons vanilla extract
2 cups milk, scalded
¼ cup dark rum
1 drop yellow food coloring, optional

1. Whisk together the egg yolks, cornstarch, sugar, and vanilla in a medium saucepan.
2. Slowly whisk in the warm milk and cook, stirring constantly, over medium-low heat until the mixture thickens, 3 to 4 minutes.
3. Strain through a fine-mesh strainer into a medium bowl and stir in the rum and food coloring.
4. Serve at room temperature or chilled.