Pineapple raisin and rum bread pudding
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Pineapple; crushed with liq |
| ½ | cup | Milk; low fat |
| 5 | cups | Bread; french cubed |
| ⅔ | cup | Raisins |
| ½ | cup | Brown sugar |
| 2 | tablespoons | Margarine; melted |
| 1 | tablespoon | Rum |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Cinnamon |
| 1 | teaspoon | Margarine |
| 1 | tablespoon | Rum |
| 1 | tablespoon | Brown sugar |
| 2 | tablespoons | Almonds; sliced |
Directions
Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl.
Stir together and let stand 10 min. Stir in the remaining ingredients. Pour mixture into lightly oiled 9 x 9 in. baking pan. Last 3 ingredients are for glaze. Melt margarine . Add rum and brown sugar and stir just until sugar is dissolved. Spoon in thin layer over top of pudding. Bake for 25 min, top with almonds. Bake for another 15 to 20 min, or until top is golden brown and turning crusty. Serve warm. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini