Login Please




Don't have an account? Sign up here
WHERE TO BUY
Find Rhodes Products
Home / Recipes / Blueberry Bread Pudding with Lemon Glaze

Blueberry Bread Pudding with Lemon Glaze

Blueberry Bread Pudding with Lemon Glaze
Blueberry Bread Pudding with Lemon Glaze
4.5 / 5  (2 votes, 0 reviews )


Prep Time: 30 min (not including thaw time)
Bake Time: 45 min
Servings: 12
Skills: Beginning


Ingredients

  1. 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

Instructions

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! 

(0) Comments