Pineapple, Raisin, And Rum Bread Pudding

• 1 (20 ounce) can crushed pineapple with juice
• 1/2 cup low-fat milk
• 5 cups Italian bread, Packed
• 2/3 cup raisins
• 1/2 cup brown sugar
• 2 tablespoons margarine, melted
• 1 tablespoon rum
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 teaspoon margarine
• 1 tablespoon rum
• 1 tablespoon light brown sugar
• 2 tablespoons almonds, Sliced

1. Preheat oven to 350F.
2. Combine pineapple, milk and bread in mixing bowl.
3. Stir together and let stand 10 min.
4. Stir in the remaining ingredients.
5. Pour mixture into lightly oiled 9 x 9 in. baking pan.
6. Last 3 ingredients are for glaze.
7. Melt margarine .
8. Add rum and brown sugar and stir just until sugar is dissolved.
9. Spoon in thin layer over top of pudding.
10. Bake for 25 min, top with almonds.
11. Bake for another 15 to 20 min, or until top is golden brown and turning crusty.
12. Serve warm.

pineapple, lowfat milk, italian bread, raisins, brown sugar, margarine, rum, vanilla, cinnamon, margarine, rum, light brown sugar, almonds

Taken from www.food.com/recipe/pineapple-raisin-and-rum-bread-pudding-7863 (may not work)