Pineapple, Raisin, & Rum Bread Pudding Recipe

The best delicious Pineapple, Raisin, & Rum Bread Pudding recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pineapple, Raisin, & Rum Bread Pudding recipe today!

Hello my friends, this Pineapple, Raisin, & Rum Bread Pudding recipe will not disappoint, I promise! Made with simple ingredients, our Pineapple, Raisin, & Rum Bread Pudding is amazingly delicious, and addictive, everyone will be asking for more Pineapple, Raisin, & Rum Bread Pudding.

What Makes This Pineapple, Raisin, & Rum Bread Pudding Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pineapple, Raisin, & Rum Bread Pudding.

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Ingredients & Directions


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 ts Vanilla extract
1/2 ts Cinnamon

-GLAZE-
1 ts 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 9×9 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”

Yields
6 servings



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