Pineapple, Raisin, and Rum Bread Pudding

Total Time
Prep 0 mins
Cook 0 mins

This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I’ll edit the recipe accordingly if needed.

Ingredients Nutrition

Directions

  1. Preheat oven to 350F.
  2. Combine pineapple, milk and bread in mixing bowl.
  3. Stir together and let stand 10 min.
  4. Stir in the remaining ingredients.
  5. Pour mixture into lightly oiled 9 x 9 in. baking pan.
  6. Last 3 ingredients are for glaze.
  7. Melt margarine .
  8. Add rum and brown sugar and stir just until sugar is dissolved.
  9. Spoon in thin layer over top of pudding.
  10. Bake for 25 min, top with almonds.
  11. Bake for another 15 to 20 min, or until top is golden brown and turning crusty.
  12. Serve warm.

Reviews

(3)
Most Helpful

I actually have been making this recipe for like 7 years now. I originally found it on another recipe site. Everyone I make it for loves it, and I get requests for it. I make mine vegan, though, w/ soy milk and soy butter.

fay hutch July 14, 2010

Very good flavor. I used the Hawaiian sweet bread. I thought the dish was a little on the "soft" side -- and it could be a result of my choice of bread. I might try a coarser bread the next time. I shared it with our neighbors and they loved it. I also served it as a "side dish" for a ham casserole. the pineapple went very nice with it.

Bobbie February 05, 2010

I love this recipe!! I substituted gluten free bagels for the Italian bread, and it turned out delicious!!

Jenny Lynne May 22, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a