Jitterbugs Bread Pudding with Rum Creme Anglaise

Ingredients

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

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