Pineapple Rum Bread Pudding
1 container Piña Reàl
1 Stick Butter, Melted, Plus More For Pan
4 Cups Heavy Cream
3 Eggs, Beaten
1 Teaspoon Vanilla Extract
1 Loaf French Bread, Torn Or Cut Into 1 Inch Pieces
1 (12 Oz) Can Diced Pineapple
1/2 Cup White Chocolate Chips
Preheat oven to 350ºF. Grease a TK pan with butter.
In a large bowl, combine cream, Piña Reàl, melted butter, eggs, and vanilla. Stir in bread, pineapple, and white chocolate chips. Mixture should be the consistency of oatmeal.
Pour into prepared pan and spread evenly. Bake for 1 hour.
Piña Reàl, the first puree infused syrup with tropical pineapples, is the perfect ingredient for delivering intense pineapple flavor to craft cocktails. Straight from Costa Rica, this tempting fruit brings a refreshing sweetness you can’t resist.
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