Pineapple, Raisin, & Rum Bread Pudding

Ingredients

600 gr pineapples
120 ml soy milk
5 firmly packed french bread
110 gr golden raisins
110 gr firmly packed brown sugar
28 gr melted margarine
30 gr rum
4 gr vanilla extract
1 gr cinnamon
5 gr margarine
14 gr brown sugar
16 gr almonds

Instructions

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 180ºC . 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"