---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Pineapple, Raisin, and Rum Bread Pudding
  Categories: Desserts
       Yield: 6 servings
  
      20 oz Can crushed pineapple w liq.      1/2 c  Low fat milk
       5 c  Packed ital. fr bread 1 in.       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 Light brown sugar
       2 tb Sliced almonds                 
  
   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.
  
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