Title: Pineapple, Raisin, and Rum Bread Pudding
Categories: Dessert
Yield: 6 Servings
| 20 | oz | Can crushed pineapple w liq. |
| 5 | c | Packed ital. fr bread 1 in. |
| 1/2 | c | Brown sugar |
| 1 | tb | Rum |
| 1/2 | ts | Cinnamon |
| 1 | tb | Rum |
| 2 | tb | Sliced almonds |
| 1/2 | c | Low fat milk |
| 2/3 | c | Raisins |
| 2 | tb | Margarine, melted |
| 1 | ts | Vanilla extract |
| 1 | ts | Margarine |
| 1 | tb | Light brown sugar |
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.