Spiced Pineapple Raisin Rum Bread Pudding
- 20 oz. can crushed pineapple
- 1/2 cup soy milk or regular milk
- 5 cups firmly packed French bread, torn into chunks
- 2/3 cup golden raisins
- 1/2 cup firmly packed brown sugar
- 2 Tbsp. melted margarine
- 1 Tbsp. rum or extract
- 1 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 1/2 tsp. cardamom
- 1 tsp. margarine
- 1 Tbsp. rum or a few drops of extract
- 1 Tbsp. brown sugar
- 2 Tbsp. sliced almonds
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. Stir just until the sugar is dissolved. Spoon in a thin layer over the top of the pudding. Bake for 25 minutes at 350 degrees F. Top with the almonds.
Note: In addition, to make it for Christmas, you can sprinkle the top with red cherries and then bake for another 15 to 20 minutes, or until the top is golden and beginning to turn crusty. Serve warm. You may top with whip cream when serving. Serves 6.
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