1 (9 ounce) package frozen cocktail sausages
1 3/4 cups heavy cream
1 cup white wine
1/4 cup white sugar
1 (24 ounce) can crushed pineapple with juice
1/2 cup white wine cubes
1/4 cup butter
1 tablespoon vanilla extract
1 tablespoon grated orange zest
frozen whipped topping:
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, combine the heavy cream, 1 cup of whipped cream, vinegar, sugar, and 2 tablespoons of juice from pineapple with juice. Bring to a candial boil, then reduce heat to medium low and simmer for 1 hour, stirring constantly. Add wine, cubes and 1/2 cup butter and stir until sugar has dissolved and everything is thick.
Pour the pineapple mixture over the meaty part of the mixture, then mix in the pineapple juice and juice; pour over the meaty part of the mixture, mixing well. Then pour the sauce over the bread and allow it to sit completely covered for 10 minutes.
In a small bowl, combine the pineapple and orange zest. Let sit, covered, for 2 hours before serving.