Pineapple, and Rum Bread Pudding

Ingredients

20 oz Can crushed pineapple with liquid.
5slices bread 1in.
1/2 cup Brown sugar
1 tot Rum
1/2 tsp. Cinnamon
Sliced almonds
1/2 c Low fat milk
2/3 c Raisins
2 tblsp.Margarine, melted
1 tsp Vanilla extract
Light brown sugar

Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl. Stir together and let stand 10 min.
Stir in the remaining ingredients. Pour mixture into lightly oiled 9 x 9 in. baking pan.
Last 3 ingredients are for glaze. Melt margarine . Add rum and brown sugar and stir just until sugar is dissolved. Spoon in thin layer over top of pudding.
Bake for 25 min, top with almonds. Bake for another 15 to 20 min, or until top is golden brown and turning crusty. Serve warm.