Pineapple, Raisin, and Rum Bread Pudding

Ready in 1h

Try this Pineapple, Raisin, and Rum Bread Pudding recipe, or contribute your own.


2 tb Margarine, melted
2/3 c Raisins
1 ts Vanilla extract
1 ts Margarine
20 oz Can crushed pineapple w liq.
1 tb Rum
1 tb Rum
1/2 c Low fat milk
2 tb Sliced almonds
1 tb Light brown sugar
1/2 ts Cinnamon
1/2 c Brown sugar
5 c Packed Ital. Fr bread 1 in.

Original recipe makes 6 Servings



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. File

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