|Pineapple, and Rum Bread Pudding
20 oz Can crushed pineapple with liquid.
5slices bread 1in.
1/2 cup Brown sugar
1 tot Rum
1/2 tsp. Cinnamon
1/2 c Low fat milk
2/3 c Raisins
2 tblsp.Margarine, melted
1 tsp Vanilla extract
Light brown sugar
Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl.
Stir together and let stand 10 min.
Stir in the remaining ingredients.
Pour mixture into lightly oiled 9 x 9 in. baking pan.
Last 3 ingredients
are for glaze. Melt margarine . Add rum and brown sugar and stir just
until sugar is dissolved. Spoon in thin layer over top of pudding.
for 25 min, top with almonds. Bake for another 15 to 20 min, or until top
is golden brown and turning crusty. Serve warm.