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Blueberry Bread Pudding with Lemon Glaze

Skill: Beginning Prep Time: 30 Bake Time: 45 Servings: 12


12 Rhodes dinner rolls baked according to the package
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
1 teaspoon vanilla
3 large eggs
a dash of salt
10-oz bag of frozen blueberries
1/4 cup sugar
3 Tablespoons cornstarch

Glaze: 1 1/2 cups powdered sugar
zest & juice from 1 large lemon


12 Rhodes dinner rolls baked according to the package directions. 
Cut into approximately 1" cubes.  (You can cover the cubes & allow them to stale a bit overnight if you like.)

In a large bowl, whisk 1 cup heavy cream, 1 cup whole milk, 1/2 cup sugar, 1 teaspoon vanilla, 3 large eggs, & a dash of salt.  Add the bread cubes to the bowl & allow them to soak & absorb that liquid for 10-15 minutes. 

While your bread is soaking, put a 10-oz bag of frozen blueberries, 1/4 cup sugar, & 3 Tablespoons cornstarch in a bowl.  Zap it in the microwave for 1 minute to slightly thaw the blueberries.  Stir/fold the berries gently.

In a greased 13x9" pan, layer half of the soaked bread cubes, then top that with all of the blueberries, & lastly, dollop the remaining half of the soaked bread crumbs.  
Bake at 350 for 45-50 minutes until browned on top & the custard is set.

Meanwhile, put 1 1/2 cups powdered sugar in a bowl, zest & juice 1 large lemon & add it to the bowl. Whisk until smooth.

Pour glaze over the slightly cooled bread pudding.  
Serve warm!