Pineapple, Raisin, and Rum Bread Pudding
Pineapple, Raisin, and Rum Bread Pudding combines fresh pineapple and buttermilk for an easy, crowd-pleasing dessert that's perfect for any occasion.
Ingredients
- 20 ounce Pineapple
- 0.5 cup Buttermilk
- 5 cup Wheat Flours
- 0.66666666666667 cup Raisins
- 0.5 cup Brown Sugar
- 2 tablespoon Regular
- 1 tablespoon Alcoholic Beverage
- 1 teaspoon Vanilla Extract
- 0.5 teaspoon Cinnamon
- 1 teaspoon Regular
- 1 tablespoon Alcoholic Beverage
- 1 tablespoon Brown Sugar
- 2 tablespoon Almonds
Instructions
- Preheat oven to 350F (180C).
- 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 9x9 inches, 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.