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I am super excited to be guest posting over at Rhodes today. I mean who hasn’t tried & loved their frozen dough products? Today I am sharing this sweet & slightly tangy blueberry bread pudding. It’s so moist & fruity with just the right amount of tang from the lemon glaze. Don’t give up on summer flavors just yet! Fall needs to wait it’s turn!


Recipe added 5/25/16. For a step-by-step photo tutorial, visit the Rhodes Bake-N-Serv Blog.


Blueberry Bread Pudding with Lemon Glaze

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 servings


  • 12 Rhodes dinner rolls, baked according to the package directions
  • 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
  • 1 1/2 cups powdered sugar
  • zest & juice from 1 large lemon


  • 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, ½ 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, ¼ 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 1½ 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!


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