20 oz Can crushed pineapples
1/2 c Soy milk
5 c Firmly packed French bread,
— torn into chunks
2/3 c Golden raisins
1/2 c Firmly packed brown sugar
2 tb Melted margarine
1 tb Rum
1 ts Vanilla extract
1/2 ts Cinnamon
-GLAZE-
1 ts Margarine
1 tb Rum
1 tb Brown sugar
2 tb Sliced almonds
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 9×9 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 350F. 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 »
Yields
6 servings