Pineapple, Raisin, And Rum Bread Pudding

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* Exported from MasterCook *

 

Pineapple, Raisin, And Rum Bread Pudding

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 19

Serving Size : 6 Preparation Time :0:00

Categories : Desserts Fruits

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

20 ounces canned crushed pineapple -- with liquid

1/2 cup low-fat milk

5 cups firmly packed Italian or French bread

torn into approximately 1-inch chunks

2/3 cup golden raisins

1/2 cup firmly packed light brown sugar

1 tablespoon reduced-fat margarine -- melted

1 tablespoon rum

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

***GLAZE***

1 teaspoon reduced-fat margarine

2 tablespoons rum

1 tablespoon light brown sugar

2 tablespoons sliced almonds

 

6 to 8 servings

 

A warm, satisfying finale to any winter meal, and so simple to put together.

 

Serve with cinnamon-laced coffee and fresh pears.

 

Preheat the oven to 350 degrees.

 

Combine the pineapple, milk, and bread in a mixing bowl. Stir together and

let stand 10 minutes. Stir in the remaining ingredients. Pour the mixture

into a lightly oiled 9- by 9-inch baking pan.

 

For the glaze, melt the margarine in a small skillet. Add the rum and

brown sugar and stir just until the sugar is dissolved. Spoon in a thin

layer over the top of the pudding. Bake for 25 minutes, then top with the

almonds. Bake for another 15 to 20 minutes, or until the top is golden

brown and beginning to turn crust. Serve warm.

 

Calories: 279, Carbohydrate: 56 g, Total fat: 1 g, Cholesterol: 1 g,

Protein: 5 g, Sodium: 215 mg

 

 

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