Instructions: Place the sugar in a saucepan over medium-high heat and cook, stirring occasionally until the sugar melts and becomes a light golden color. (Do not let sugar cook any longer, or it will become bitter as it darkens.)

Pour into a 9 inch square glass baking dish and tilt the pan to evenly coat the bottom and sides with the sugar. Let cool.

Line the pan with the bread slices and drizzle the melted butter evenly over the bread. Scatter the pineapple and chocolate chips over the top.

In a mixing bowl, whisk together the eggs, milk, tequila, Kahlua and vanilla.

Pour the egg mixture over the bread. Let stand at room temperature for 30 minutes or until bread has fully absorbed the liquid.

Preheat oven to 350 degrees.

Set the baking dish in the oven in a large roasting pan. Fill the roasting dish with enough water to reach about 1 inch up the sides of the pan of pudding.

Bake until the pudding is firm, about 50 minutes to an hour. If the bread is browning on the top too quickly, cover with foil.

Remove the pudding from the oven and place on a cooling rack.

Whip the cream and sugar until firm peaks form. Cover and refrigerate until ready to serve.

When the pudding has cooled for 20 to 30 minutes and is warm but not hot, cut into squares and place in shallow soup bowls.

Spoon the cajeta sauce around the squares of bread pudding. Top each square with a dollop of whipped cream. Sift powdered sugar over the desserts, lightly dusting the plates.

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