Title: Pineapple, Raisin, & Rum Bread Pudding
Categories: Dessert Newyear
Yield: 6 Servings

20	oz	Can crushed pineapples
1/2	c	Soy milk
5	c	Firmly packed French bread, - torn into chunks
2/3	c	Golden raisins
1/2	c	Firmly packed brown sugar
2	tb	Melted margarine
1	tb	Rum
1	ts	Vanilla extract
1/2	ts	Cinnamon
GLAZE
1	ts	Margarine
1	tb	Rum
1	tb	Brown sugar
2	tb	Sliced almonds

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"

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