Bread pudding is a traditional dessert with its roots in European cuisine, but it has been adapted in various regions of Latin America with local ingredients that give it unique flavors. In countries like Mexico, Colombia, and Venezuela, this dessert can vary in the use of fruits, spices, and liqueurs to give it a special touch. In some places, it is simply known as "bread pudding," while in others it is called “budín” or “pan de leche” when different types of bread and milk are incorporated.
The use of fruits like pineapple and raisins along with rum in this recipe reflects the Caribbean influence, where pineapple is common and rum is a traditional ingredient in cooking and baking. This pudding combines tropical sweetness and the aroma of rum to create a delicious contrast that evokes family celebrations and festivities in many Latin American cultures.
How to Make Bread Pudding with Pineapple, Raisins, and Rum
Preheat the oven to 350°F.
Combine the crushed pineapple with juice, skim milk, and Italian bread in a mixing bowl.
Mix well and let the mixture rest for 10 minutes, so the bread absorbs the flavors.
Add the raisins, brown sugar, melted margarine, vanilla extract, and cinnamon. Mix until all ingredients are completely incorporated.
Pour the mixture into a lightly greased 9 x 9 inch baking pan.
For the glaze, melt the margarine and add the rum along with the light brown sugar. Mix only until the sugar dissolves.
Place a thin layer of this glaze over the mixture in the pan.
Bake for 25 minutes, then cover the surface with almonds.
Bake for another 15 to 20 minutes, or until the top is golden and becomes crispy.
Serve hot to enjoy its soft texture and flavors balanced between sweet, fruit, and the special touch of rum.
