Prepare the carrot bread ahead of time. When cool, thinly slice with a bread knife.
Drain the pineapple, reserving the juices.
In a small bowl, mix 2-3 tablespoons crushed pineapple and into the cream cheese. Thin to spreading consistency with reserved juice. Add 1-2 tablespoons of powdered sugar, to taste. Don't worry too much if the mixture is a little lumpy.
Spread the cream cheese mixture on half of the pieces of bread then top with another slice of bread.
Heat a skillet or grill pan over medium heat.
In a shallow bowl large enough to fit the sandwiches, whisk together egg and milk.
Place sandwiches in the egg mixture and let soak about 30 seconds each side.
Grill the sandwiches until golden brown and the center is heated, about 2-3 minutes a side.
Cut into triangles and place on serving plate(s). Place a tablespoon of powdered sugar into a sifter or small sieve and sprinkle on top. Serve with additional crushed pineapple.