Ingredients​

• 1 can unsweetened pineapple chunks, undrained
• 10 cups cubed dinner rolls (about 17 rolls)
• 1 package cream cheese, softened
• 3 tablespoons icing sugar
• 5 large eggs
• 1 can condensed milk
• 1/2 cup thickened cream
• 2 teaspoons vanilla extract
• sauce:
• 1 can condensed milk
• 1/4 cup butter, cubed
• 1-1/2 teaspoons vanilla extract

Directions​

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 180°C / 160°C fan-forced. 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.