Pineapple, Raisin, & Rum Bread Pudding
Yield
6 servingsPrep
15 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
pineapple
crushed, with liquid |
|
| ½ | cup |
milk, low-fat
or soy milk, almond milk |
|
| 5 | cups |
bread, italian
packed, or French bread |
* |
| ⅔ | cup | raisins, seedless |
|
| 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, light |
|
| 2 | tablespoons |
almonds
sliced |
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Directions
Preheat oven to 350℉ (180℃).
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 9x9 inches, 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.
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