Ingredientes para Pineapple Raisin And Rum Bread Pudding
- Crushed Pineapple With Juice
- Low Fat Milk
- Italian Bread
- 1/2 cup raisins
- 1/4 cup packed brown sugar
- 2 tablespoons margarine
- 1/4 cup dark rum (optional) + 1 tablespoon rum for glaze (optional)
- 1 teaspoon vanilla extract
- Cinnamon
- Light Brown Sugar
- 1/4 cup sliced almonds
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Cómo preparar Pineapple Raisin And Rum Bread Pudding
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine 2 cups cubed stale bread, 1 cup crushed pineapple (drained), 1/2 cup raisins, and 2 cups milk. Stir gently and let stand for 10 minutes to allow the bread to absorb the milk.
- Stir in 2 large eggs, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1/4 cup dark rum (optional).
- Pour the mixture into a lightly oiled 9x9 inch baking pan.
- For the glaze: Melt 2 tablespoons of margarine in a small saucepan over low heat.
- Stir in 1/4 cup packed brown sugar and 1 tablespoon of rum (optional) until the sugar is dissolved.
- Pour the glaze evenly over the top of the bread pudding.
- Bake for 25 minutes. Sprinkle 1/4 cup sliced almonds over the top.
- Continue baking for another 15-20 minutes, or until the top is golden brown and crusty. The pudding is done when a knife inserted into the center comes out clean.
- Let cool slightly before serving warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
178g
Fat
5g
Carbs
16g
