Pineapple, Raisin, & Rum Bread Pudding Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
20 ounce: Can crushed pineapples,
1/2 cup: Firmly packed brown sugar,
1/2 cup: Soy milk,
2 tbsp: Melted margarine,
5 cup: Firmly packed French bread,
1 tbsp: Rum,
-- torn into chunks,
1 tsp: Vanilla extract,
2/3 cup: Golden raisins,
1/2 tsp: Cinnamon,
GLAZE
1 tsp: Margarine,
1 tbsp: Brown sugar,
1 tbsp: Rum,
2 tbsp: Sliced almonds,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp
Tags
Desserts