Pineapple, Raisin, and Rum Bread Pudding

Recipe Ingredients

1		Crushed pineapples
1/2 cup	118ml	Soy milk
5 cups	1185ml	Firmly packed French bread
		- torn into chunks
2/3 cup	106g / 3.7oz	Golden raisins
1/2 cup	80g / 2.8oz	Firmly packed brown sugar
2 tablespoons	30ml	Melted margarine
1 tablespoon	15ml	Rum
1 teaspoon	5ml	Vanilla extract
1/2 teaspoon	2.5ml	Cinnamon
		Glaze
1 teaspoon	5ml	Margarine
1 tablespoon	15ml	Rum
1 tablespoon	15ml	Brown sugar
2 tablespoons	30ml	Sliced almonds

Recipe Instructions

Combine pineapple, milk and bread in a mixing bowl. Stir together and let stand for 10 minutes. Stir in the remaining ingredients. Pour the mixture into a lightly oiled 9x9 inch baking pan.

Melt the margarine for the glaze in a small skillet. Add the rum and sugar and stir just till the sugar is dissolved. Spoon in a thin layer over the top of the pudding.

Bake for 25 minutes at 350F.

Top with the almonds and bake for another 15 to 20 minutes, or until the top is golden and beginning to turn crusty.

Serve warm

Nava Atlas, "Vegetarian Celebrations"

Source:
Jo Anne Merrill

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