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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|Serving Size: 1 Serving (85g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 13 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 30.4mg||1 %|
|Potassium 334.1mg||9 %|
|Total Carbohydrate 70.1g||21 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 68.5g|
|Protein 1.2g||2 %|
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Calories per serving: 292
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