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.