PINEAPPLE BREAD PUDDING

3 1/2 cups pineapple
1 cup dark rum
1 cup anisette
2 tbsp. butter
6 large croissants, cut in cubes
1/2 liter heavy cream
6 whole eggs, beaten
1 cup sugar
1 tbsp. vanilla

Marinate the pineapple with the rum and anisette for an hour.

Saute the pineapple in the butter and add the remaining liquid from the marinade with caution, since flames can come about in the release of alcohol. Make sure that all liquid is reduced to almost dry and bring to room temperature.

In a mixing bowl, place the croissants, cream, eggs, sugar and vanilla and make sure all ingredients are evenly distributed.

Grease an 8-inch cake mold and line the bottom with baking paper.

Place the croissant mix in first then the pineapple mixture.

Bake at 350F for approximately 45 minutes to an hour.

Let rest, slice and serve.