Southwestern Bread Pudding

• ½ pound stale French bread

• 1 cup milk

• 1/4 pound butter, melted

• ½ cup golden raisins

• 1/4 cup pinon nuts

• 3 eggs, beaten

• 1 1/4 cup granulated sugar

• 1/4 cup brown sugar

• 4 ounces evaporated milk

• 8 1/4 ounces of crushed pineapple with juice

• 1 tablespoon fresh lemon juice

• 3 teaspoons vanilla

Preheat the oven to 350 degrees F. Break the bread into bite-sized pieces, and soak it in the milk Squeeze the bread with your fingers to eliminate the excess milk and discard the milk.

Set the bread in a large bowl and add the remaining ingredients. Mix gently but thoroughly.

Pour the mixture into an 8 inch by 12 inch buttered baking pan. Bake for one hour or until a knife inserted in the center comes out clean. Serve with the Tequila Sauce.