- 1 baguette (about 24 by 3 inches; 3/4 pound), cut into 1/2-inch-thick slices and ends discarded
- 3 cups water
- 3 large eggs
- 1 (12-ounce) can evaporated milk
- 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon vanilla
- Rounded 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 cup raisins
- 1 (15 1/4-ounce) can crushed pineapple in juice, drained (1 cup)
- Preheat oven to 350°F.
- Arrange bread in 1 layer in a shallow baking pan just large enough to hold it in 1 layer. Pour water over bread and soak 30 seconds. Turn bread over and soak until softened but not falling apart (parts of crust will remain firm), about 4 minutes more. Squeeze water from bread, then transfer bread to a buttered 13- by 9-inch glass baking dish or other 2 1/2-quart shallow baking dish.
- Whisk together eggs, milk, butter, sugars, vanilla, nutmeg, and salt and stir in raisins and pineapple. Pour mixture over bread and stir gently until combined well.
- Bake pudding, uncovered, in middle of oven until custard is just set, 45 to 50 minutes.