Pineapple Raisin Bread Pudding
Here’s a warm, satisfying finale to a winter meal, or a comforting dessert to have with tea.
Serves: 6 to 8
- 20-ounce can crushed pineapple, with liquid (see note)
- 1/2 cup vanilla almond or rice milk
- 5 cups firmly packed Italian or French bread,
cut or torn into approximately 1-inch chunks
- 2/3 cup dark or golden raisins
- 1/2 cup natural granulated sugar
- 1 tablespoon nonydrogenated margarine such as Earth Balance, melted
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1 tablespoon nonhydrogenated margarine
- 1 teaspoon vanilla extract
- 1 tablespoon agave nectar
- 2 tablespoons sliced almonds
Preheat the oven to 350 degrees.
Combine the pineapple, almond milk, and bread in a mixing bowl. Stir together and let stand 10 minutes. Stir in the remaining ingredients. Pour the mixture into a lightly oiled 9- by 9-inch baking pan.
For the glaze, melt the margarine in a small skillet. Stir in the vanilla and agave nectar. Spoon evenly over the top of the pudding.
Bake for 25 minutes, then top with the almonds. Bake for another 15 to 20 minutes, or until the top is golden brown and beginning to turn crusty. Serve warm.
Note: When fresh pineapple is in season, by all means use it! Place chunks of peeled pineapple in the food processor and pulse on and off until evenly crushed. Use about a cup and a half of crushed pineapple for the recipe.