Ingredients
1 can (20 ounces) unsweetened pineapple chunks, undrained10 cups cubed dinner rolls (about 17 rolls)1 package (8 ounces) cream cheese, softened3 tablespoons confectioners’ sugar5 large eggs1 can (14 ounces) sweetened condensed milk1/2 cup heavy whipping cream2 teaspoons vanilla extractSAUCE:1 can (14 ounces) sweetened condensed milk1/4 cup butter, cubed1-1/2 teaspoons vanilla extract
Preparation
Drain pineapple, reserving 1/3 cup juice. Place half of the bread cubes in a greased 13x9-in. baking dish. In a small bowl, beat cream cheese and confectioners’ sugar until smooth; drop by tablespoonfuls over bread cubes. Top with remaining bread cubes and pineapple.
In a large bowl, whisk eggs, milk, cream, vanilla and reserved pineapple juice until blended; pour over pineapple. Refrigerate, covered, several hours or overnight.
Preheat oven to 350°. Remove bread pudding from refrigerator while oven heats. Bake, uncovered, until lightly browned, 25-35 minutes.
In a small saucepan, heat milk and butter until butter is melted. Remove from heat; stir in vanilla. Just before serving, drizzle over warm bread pudding.
