Pineapple & Cream Cheese Bread Pudding

Contributed By: Terry Borden


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 Eggland's Best 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 350°. 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.

Helpful Hints:

TOTAL TIME: Prep: 20 min. + chilling Bake: 25 min. YIELD: 12 servings.

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