Pineapple, raisin, & rum bread pudding
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | ounces | Can crushed pineapples |
| ½ | cup | Soy milk |
| 5 | cups | Firmly packed French bread, torn into chunks |
| ⅔ | cup | Golden raisins |
| 1 | teaspoon | Margarine |
| 1 | tablespoon | Rum |
| ½ | cup | Firmly packed brown sugar |
| 2 | tablespoons | Melted margarine |
| 1 | tablespoon | Rum |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Cinnamon |
| 1 | tablespoon | Brown sugar |
| 2 | tablespoons | Sliced almonds |
Directions
GLAZE
Combine pineapple, milk & bread in a mixing bowl. Stir together & let stand for 10 minutes. Stir in the remaining ingredients. Pour the mixture into a lightly oiled 9x9 inch baking pan.
Melt the margarine for the glaze in a small skillet. Add the rum & sugar & stir just till the sugar is dissolved. Spoon in a thin layer over the top of the pudding. Bake for 25 minutes at 350F. Top with the almonds & bake for another 15 to 20 minutes, or until the top is golden & beginning to turn crusty. Serve warm Nava Atlas, "Vegetarian Celebrations"