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Lemon-Glazed Blueberry Bread Pudding Recipe

*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that make Dessert Now Dinner Later possible.

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I’m excited to partner with Rhodes today — their frozen dough products are a staple for many home bakers. In this recipe I’m sharing a sweet, slightly tangy blueberry bread pudding finished with a bright lemon glaze. The pudding stays moist and fruity, and the lemon adds the perfect zing. Keep enjoying summer flavors—there’s no rush to switch to fall just yet.

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4.34 from 3 ratings

Blueberry Bread Pudding with Lemon Glaze

Created by Amber Brady
Prep: 30
Cook: 45
Total: 1 15
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12 servings

Ingredients

  • 12 Rhodes dinner rolls, baked according to package directions
  • 1 cup (237 ml) heavy cream
  • 1 cup (237 ml) whole milk
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • A dash of salt
  • 10 oz (283 g) frozen blueberries
  • ¼ cup (50 g) granulated sugar
  • 3 Tablespoons cornstarch
  • 1½ cups (180 g) powdered sugar
  • Zest and juice from 1 large lemon

Instructions

  • Bake Rhodes dinner rolls according to package directions.
  • Cut the baked rolls into roughly 1″ cubes. For a firmer texture, you can cover and let the cubes sit overnight to become slightly stale.
  • In a large bowl whisk together 1 cup heavy cream, 1 cup whole milk, ½ cup granulated sugar, 1 teaspoon vanilla, 3 eggs, and a dash of salt. Add the bread cubes and let them soak for 10–15 minutes so they absorb the custard.
  • In a separate bowl combine the frozen blueberries, ¼ cup sugar, and 3 tablespoons cornstarch. Microwave for about 1 minute to slightly thaw the berries, then stir gently to combine.
  • Grease a 13×9″ baking pan. Layer half of the soaked bread cubes in the pan, spread the blueberry mixture over them, then add the remaining bread cubes on top.
  • Bake at 350°F for 45–50 minutes, until the top is golden and the custard is set.
  • While the pudding cools slightly, whisk together 1½ cups powdered sugar with the zest and juice of one large lemon until smooth to make the glaze.
  • Pour the lemon glaze over the warm bread pudding, then serve warm.

Notes

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.


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