1 c Pineapple; crushed with liq
1/2 c Milk; low fat
5 c Bread; french cubed
2/3 c Raisins
1/2 c Brown sugar
2 tb Margarine; melted
1 tb Rum
1 ts Vanilla extract
1/2 ts Cinnamon
1 ts Margarine
1 tb Rum
1 tb Brown sugar
2 tb Almonds; sliced
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. Bake for 25 min, top with almonds. Bake
for another 15 to 20 min, or until top is golden brown and turning
crusty. Serve warm.
Yields
6 Servings