Recipe

Pineapple Rum Bread Pudding

Pineapple Rum Bread Pudding

Serves: 4-6

Chefs reach for Piña Reàl as an easy way to incorporate pure tropical flavor with one convenient culinary ingredient. The sweetness and acidity of Costa Rican pineapples meet rich cane sugar in this premium-quality infused syrup.

Top a simple sundae, or do something more decadent. Add Reàl to any cake batter, pie, bread pudding and more.

Ingredients

  • 1 container Piña Reàl
  • 1 stick butter, melted, plus more for pan
  • 4 cups heavy cream
  • 1 container Piña Reàl
  • 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

Directions

  1. Preheat oven to 350ºF. Grease a TK pan with butter.
  2. 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.
  3. Pour into prepared pan and spread evenly. Bake for 1 hour.

Featured Product

Pina Reàl

Piña Reàl, the first syrup infused with tropical pineapples, concentrates the flavor of Costa Rican pineapples for an irresistible tropical flavor. Infuse breakfasts, salsas and more with the perfect balance of sweetness and acidity.