Preheat oven to 350 degrees F.

Prepare an 8” x 8” casserole pan with baking spray, and set aside.

Cube the rolls by cutting in half, then in quarters (totaling 8 pieces per roll), and set aside.

In a large mixing bowl, beat butter and sugar until creamed.

Beat eggs until frothy, then add to butter and sugar mixture and beat until combined.

Drain pineapple and reserve juice* for another use. Fold pineapple tidbits (or chopped rings) into the egg, butter and sugar mixture, then repeat with the cubed rolls making sure all the pieces are coated with the mixture.

Pour mixture into prepared casserole pan, and sprinkle coconut chips over the top.

Bake, uncovered, for 35 – 45 minutes until bread pudding is bubbling and exposed bread edges are toasted. The center will be softer than the edges, but should not be “soupy”. If additional cooking time is needed for the center, cover pan with foil and bake a few minutes more until done.

Enjoy hot out of the oven, at room temperature, or chilled.

*If preparing ahead, bake according to directions then remove from oven and allow to cool at room temp. Cover tightly and refrigerate overnight. Serve chilled or at room temperature. To heat, cover with foil and place in 350 degree oven for 10 minutes.