Pineapple & Cream Cheese Bread Pudding

• 1 can (20 ounces) unsweetened pineapple chunks, undrained
• 10 cups cubed dinner rolls (about 17 rolls)
• 1 package (8 ounces) cream cheese, softened
• 3 tablespoons confectioners' sugar
• 5 large eggs
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup heavy whipping cream
• 2 teaspoons vanilla extract
• 1 can (14 ounces) sweetened condensed milk
• 1/4 cup butter, cubed
• 1-1/2 teaspoons vanilla extract

1. 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.
2. In a large bowl, whisk eggs, milk, cream, vanilla and reserved pineapple juice until blended; pour over pineapple. Refrigerate, covered, several hours or overnight.
3. Preheat oven to 350u0b0. Remove bread pudding from refrigerator while oven heats. Bake, uncovered, until lightly browned, 25-35 minutes.
4. 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.

pineapple, dinner rolls, cream cheese, sugar, eggs, condensed milk, heavy whipping cream, vanilla, condensed milk, butter, vanilla

Taken from www.tasteofhome.com/recipes/pineapple-cream-cheese-bread-pudding/ (may not work)