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How To make Pineapple, Raisin, & Rum Bread Pudding


20 oz Can crushed pineapples

1/2 c Soy milk

5 c Firmly packed French bread,

-- torn into chunks 2/3 c Golden raisins

1/2 c Firmly packed brown sugar

2 tb Melted margarine

1 tb Rum

1 ts Vanilla extract

1/2 ts Cinnamon

-----------------------------------GLAZE----------------------------------- 1 ts Margarine

1 tb Rum

1 tb Brown sugar

2 tb Sliced almonds

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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