- 1 1-1/4 ounce package dark raisins
- 1/4 cup white rum
- 4 tablespoons butter or margarine, melted and divided
- Butter-flavored vegetable spray
- 10 slices day-old bread, crust removed
- 2 cups low-fat milk
- 1 cup evaporated skim milk
- 3/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 3 eggs, or 6 ounces (3/4 cup) egg-substitute
- 8-ounce can crushed, unsweetened pineapple
- 1/2 cup toasted pine-nuts
Preheat oven to 325 degrees F.
Place raisins in small container. Pour in rum (I recommend Bacardi). Soak 3 to 4 hours or overnight.
Melt butter. With a kitchen brush, cover one side of bread slices with 2 tablespoons of the melted butter, then cube. Spread on single layer on cookie sheet. “Dry” in oven 5 minutes. Do not toast. Use a glass oven pan measuring 13 X 9 X 2 inches; spray pan with vegetable oil. Transfer bread to pan.
In a deep bowl, combine the milks, sugar, cinnamon, nutmeg, cream of tartar, salt and eggs. Beat with a good strong hand beater until well-incorporated; sugar must be totally dissolved. Pour the mixture over the bread and soak for 30 minutes, pushing down bread cubes to submerge completely in milk. Drain pineapple, reserving 2 tablespoons of juice. Stir in pineapple and mix well with pudding. Drain raisins, reserving cognac soaking liquid for later use; scatter raisins over pudding with pine-nuts,
Use reserved 2 tablespoons of butter: Combine with reserved rum and reserved pineapple juice. Dribble over all, making indents here and there to allow butter mixture to penetrate pudding well. Bake 30 minutes, and check to see if it’s ready to come out of the oven; if it is not, bake another 15 minutes, or until it looks puffy and golden.
Yield: 8 to 10 servings.