Recipe - Pineapple Raisin And Rum Bread Pudding

20 ounce Can crushed pineapple w liq.
5 cup Packed Ital. Fr bread 1 in.
One half cup Brown sugar
1 tablespoon Rum
One half teaspoon Cinnamon
1 tablespoon Rum
2 tablespoon Sliced almonds
One half cup Low fat milk
2/3 cup Raisins
2 tablespoon Margarine, melted
1 teaspoon Vanilla extract
1 teaspoon Margarine
1 tablespoon Light brown sugar

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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip