Add all the custard ingredients to a saucepan, and whisk to break down the eggs.

Place on the stove on the lowest flame and cook and stir just until the butter melts. Do not cook further, and don't attempt to thicken the custard.

Remove from heat and set aside.

Combine the butter, brown sugar, cinnamon and salt in a bowl. Set aside.

Whisk together the cream cheese, butter, heavy cream, and icing sugar until a creamy mixture forms with no lumps. Set aside.

Pre-heat oven to 350F and brush a 9" pan with butter.

Slice the dried out bread rolls into bite sized chunks, about 6 pieces per roll.

Add half of the bread pieces to the bottom of the pan and press down lightly, ensuring there are no empty spots. Pour over half of the custard sauce, and spread on half of the cinnamon sugar filling with a spatula.

Repeat the same process for the second layer, but to get a cinnamon roll look, arrange the bread pieces in a circular pattern, pour over the remaining custard, and pipe the cinnamon sugar filling in a swirl.

Bake the bread pudding for 35-40 minutes. When done, it will be golden on top and still jiggle in the middle when gently shaken. Do not overbake. If the pudding gets brown too fast on top, cover with foil to continue baking.

Let the bread pudding rest in the pan for at least 30 minutes after removing from the oven. Then carefully remove from the pan (or serve straight from it), and cover in the cream cheese icing.

Slice and serve warm!