Cookin’ with Carolyn Pineapple and Cream Cheese Bread Pudding

Pineapple and Cream Cheese Bread Pudding
1 can (20 oz.) unsweetened pineapple chunks, undrained
10 cups cubed dinner rolls (about 17 rolls)
1 pkg. (8 oz.) cream cheese, softened
3 Tbsp. confectioners’ sugar
5 large eggs
1 can (14 oz.) sweetened condensed milk
1/2 cup heavy whipping cream
2 tsp. vanilla extract
1 can (14 oz.) sweetened condensed milk
1/4 cup butter, cubed
1-1/2 tsp. vanilla extract
Drain pineapple, reserving 1/3 cup juice. Place half of the bread cubes in a greased 13×9-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 degrees. Remove bread pudding from refrigerator while oven heats. Bake, uncovered, 25-35 minutes or until lightly browned. 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. Yield: 12 servings.

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