Pineapple, raisin, & rum bread pudding
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Pineapple, raisin, & rum bread pudding
  Pineapple    Rum    Bread    Pudding    Bakery    New Year's  
Last updated 6/12/2012 1:02:40 AM. Recipe ID 26315. Report a problem with this recipe.
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      Title: Pineapple, raisin, & rum bread pudding
 Categories: Desserts, Bakery, New year's, Vegan
      Yield: 6 Servings
 
     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

MMMMM---------------------------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 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"
 




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Recipe ID 26315 (Apr 03, 2005)

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