*  Exported from  MasterCook  *

                  PINEAPPLE, RAISIN, & RUM BREAD PUDDING

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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       t            Vanilla extract
     1/2   ts           Cinnamon
                        -----GLAZE-----
   1       t            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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