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Pineapple, Raisin, & Rum Bread Pudding

Serves: 6

   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

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



Pineapple, Raisin, & Rum Bread Pudding is from the Cook'n Vegetarian collection. Click here to get this CD or better yet...download the recipes right now!

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