Pineapple, Raisin, and Rum Bread Pudding
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 (20 ounce) can crushed pineapple with juice
- 1⁄2 cup low-fat milk
- 5 cups Italian bread, Packed
- 2⁄3 cup raisins
- 1⁄2 cup brown sugar
- 2 tablespoons margarine, melted
- 1 tablespoon rum
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon cinnamon
- 1 teaspoon margarine
- 1 tablespoon rum
- 1 tablespoon light brown sugar
- 2 tablespoons almonds, Sliced
directions
- Preheat oven to 350F.
- 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 x 9 in. 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.
Questions & Replies
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Reviews
-
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.
RECIPE SUBMITTED BY
Dreamgoddess
United States