Pineapple, Raisin, and Rum Bread Pudding
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.
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INGREDIENTS
Nutrition- 1(20 ounce) can crushed pineapple with juice
- 1⁄2cup low-fat milk
- 5cups Italian bread, Packed
- 2⁄3cup raisins
- 1⁄2cup brown sugar
- 2
- 1tablespoon rum
- 1teaspoon vanilla extract
- 1⁄2teaspoon cinnamon
- 1teaspoon margarine
- 1tablespoon rum
- 1tablespoon light brown sugar
- 2tablespoons almonds, Sliced
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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.
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