Pineapple, raisin, & rum bread pudding

6 servings

Ingredients

Quantity Ingredient
20 ounces Can crushed pineapples
½ cup Soy milk
5 cups Firmly packed French bread, torn into chunks
⅔ cup Golden raisins
1 teaspoon Margarine
1 tablespoon Rum
½ cup Firmly packed brown sugar
2 tablespoons Melted margarine
1 tablespoon Rum
1 teaspoon Vanilla extract
½ teaspoon Cinnamon
1 tablespoon Brown sugar
2 tablespoons Sliced almonds

Directions

GLAZE

Combine pineapple, milk & bread in a mixing bowl. Stir together & 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 & sugar & 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 & bake for another 15 to 20 minutes, or until the top is golden & beginning to turn crusty. Serve warm Nava Atlas, "Vegetarian Celebrations"

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