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Pineapple, Raisin, & Rum Bread Pudding

Serves: 6
Total Calories: 226

Ingredients

1 (20-ounce) can crushed pineapple
1/2 cup milk soy
5 cups French bread firmly packed, torn into chunks
2/3 cup golden raisins
1/2 cup brown sugar firmly packed
2 tablespoons margarine melted
1 tablespoon rum
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Glaze:
1 teaspoon margarine
1 tablespoon bread crumbs
1 tablespoon brown sugar
2 tablespoons almonds, sliced

Directions:

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

Nutritional Facts:

Serves: 6
Total Calories: 226
Calories from Fat: 32

This Pineapple, Raisin, & Rum Bread Pudding recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.


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