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Pineapple, Raisin, & Rum Bread Pudding

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Submitted by smilejoy

YIELD

6 servings

PREP

15 min

COOK

45 min

READY

1 hrs

Ingredients

20 578
OUNCES ML/G PINEAPPLE
crushed, with liquid
½ 118
CUP ML MILK, LOW-FAT
or soy milk, almond milk
5 1.2
CUPS L BREAD, ITALIAN
packed, or French bread *
158
½ 118
CUP ML BROWN SUGAR *
2 3E+1
TABLESPOONS ML MARGARINE
melted
1 15
TABLESPOON ML RUM
1 5
TEASPOON ML VANILLA EXTRACT
½ 2.5
TEASPOON ML CINNAMON
1 5
TEASPOON ML MARGARINE
1 15
TABLESPOON ML RUM
1 15
TABLESPOON ML BROWN SUGAR, LIGHT
2 3E+1
TABLESPOONS ML ALMONDS
sliced

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 9×9 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 161 32% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 71mg 3%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 5% Vitamin C 39%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

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