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Pineapple Raisin Rum Bread Pudding 2


1 cup pineapple, crushed with liq
1/2 cup milk, low fat
5 cup bread, french cubed
2/3 cup raisins
1/2 cup brown sugar
2 tbsp margarine, melted
1 tbsp rum
1 tsp vanilla extract
1/2 tsp cinnamon
1 tsp margarine
1 tbsp rum
1 tbsp brown sugar
2 tbsp 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.


Servings: 6



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