*  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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