This bread pudding is easy, convenient, versatile, and delicious. Every time I take it to church or school everyone asks for the recipe because it's the best bread pudding they have ever tasted—I never have any leftovers. This delicious brunch casserole has been requested for family gatherings, holidays, weddings, and birthday parties.—Laura Ellis, Biloxi, Mississippi
Pineapple & Cream Cheese Bread Pudding
Ingredients
- 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
- sauce:
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup butter, cubed
- 1-1/2 teaspoons vanilla extract
Directions
- 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.
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