Take-out Tuesday, Lemon Blueberry Bread Pudding
How about a breakfast casserole bursting
with blueberries and lemon flavor?
This bread pudding is made with rolls instead of bread
Easy to assemble,
It is made the day before baking
so the rolls can soak up the lemon custard
When you get up in the morning,
you pop it into the oven for 1 hour
and voila, a delicious breakfast treat
This bread pudding is made with Sister Shubert’s
Lemon Blueberry frozen rolls
Sister Shubert’s rolls are a Southern staple in many households,
they are made with a recipe handed down through generations
Sister Shubert’s grandmother taught her how to make rolls
when she was growing up in Alabama
Her love of cooking and bringing people and families together
inspired her to start a bakery
which has blossomed into a huge business
and her rolls are sold all over the country
She recently shared her original recipe for Lemon Bread Pudding,
which calls for Parker House style rolls
I amped it up a notch by using
Sister Shubert’s Iced Lemon Blueberry Rolls
If you can’t find these rolls in your area,
don’t worry!
There are directions for using alternate rolls
in the recipe at the end of the post
Bake the rolls according to package directions,
top with the icing, then cut into 1″ cubes
Place in a deep pie or quiche dish and sprinkle with blueberries
A simple custard is made with lemon juice and zest,
heavy cream, eggs, vanilla extract, sugar
Whisk the egg yolks and then add cream, sugar and salt
Then stir in the egg whites, lemon juice, vanilla and zest
Pour the custard over the roll pieces in the dish,
pushing rolls down to submerge in the custard,
then top rolls with thin slices of butter
Cover dish and refrigerate for 8 hours or overnight
Uncover and bake at 350 degrees for 1 hour or until set in the center
Cover dish after 45 minutes if edges are getting too brown
Let sit for 5-10 minutes before cutting and serving
Lemon Blueberry Bread Pudding
Equipment
- 1 9" deep pie dish or quiche dish
Ingredients
Bread Pudding with Sister Shubert's Rolls
- 1/2 pan Sister Shubert's Lemon Blueberry Rolls* you only need 4 rolls-5, save the rest for snacking
- 1/2 cup blueberries, or more to taste
- 4 large eggs, separated
- 1/3 cup lemon juice
- zest from 1 lemon
- 1 3/4 cups heavy cream
- 1/2 cup sugar
- pinch of salt
- 1 tsp vanilla extract
- 2 Tbsp unsalted butter
Bread Pudding with other Rolls
- frozen Parker House style dinner rolls, or fresh dinner rolls, or Hawaiian rolls
- 1/2 cup blueberries, or more to taste
- 4 large eggs, separated
- 1/3 cup lemon juice
- 1 3/4 cups heavy cream
- 1/2 cup sugar
- pinch of salt
- 1 tsp lemon extract
- 1 tsp vanilla extract
- 2 Tbsp unsalted butter
Icing for Bread Pudding with other Rolls
- 3 Tbsp lemon juice or cream
- 1/3 cup powdered sugar
Instructions
Bread Pudding with Sister Shubert's Lemon Blueberry Rolls
- Bake rolls according to package directions, about 20 minutes. Ice rolls with the included icing in package. Let rolls cool.
- Cut rolls into 4-5 pieces and place in greased pie dish with a little space in between pieces
- Sprinkle with blueberries
- Whisk egg yolks 1-2 minutes, then add cream, sugar and salt, and stir to combine thoroughly
- Add egg whites, vanilla, lemon extract, lemon juice and zest to yolk mixture
- Pour mixture over roll pieces in dish and push down roll pieces to submerge if necessary
- Slice butter into thin pieces and place all over top of rolls.
- Cover and refrigerate for 8 hours or overnight so rolls can absorb custard
- Uncover rolls and bake at 350 degrees for 45 minutes, check rolls and cover with foil if top is getting too brown. Continue baking for 10-15 more minutes or until set in the middle.
- Let pudding sit for 5-10 minutes to set before serving
Lemon Blueberry Bread Pudding with other rolls
- If using frozen rolls, bake according to package directions. If using fresh soft rolls, slightly toast them. Bake enough rolls that will comfortably fit in your dish when they are cut into 1 inch pieces.
- Make icing by combining powdered sugar with lemon juice or cream, adjusting amounts until you get the right consistency, and drizzle over rolls. Let rolls cool and then cut them into 1" pieces
- Put cut roll pieces into a greased deep dish pie or quiche dish and sprinkle with blueberries
- Whisk egg yolks 1-2 minutes, then add cream, sugar and salt, and stir to combine thoroughly
- Add egg whites, vanilla, lemon juice and zest to yolk mixture
- Pour mixture over roll pieces in dish and push down roll pieces to submerge if necessary
- Slice butter into thin pieces and place all over top of rolls.
- Cover and refrigerate for 8 hours or overnight so rolls can absorb custard
- Uncover rolls and bake at 350 degrees for 45 minutes, check rolls and cover with foil if top is getting too brown. Continue baking for 10-15 more minutes or until set in the middle.
- Let pudding sit for 5-10 minutes to set before serving
Notes
So moist and flavorful!
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Love Your Creativity
What’s for Dinner/ Between Naps on the Porch
All About Home/ Common Ground & Follow the Yellow Brick Home
Oh My Heartsie Girl / Turn About Tuesday
Karin’s Cottage Linky Party / Creative Crafts / Crafty Creators
Full Plate Thursday/ Creatively Crafty/ Thursday Favorite Things
Comments
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Your bread pudding looks delicious Jenna! I haven’t seen Sister Shubert’s Lemon Blueberry Rolls but I’ll be on the look out! Happy Tuesday ♥
Thanks Mary, they are drool worthy!
This one certainly hits all the notes!
Thank you Dorothy 🙂
This is a fabulous dish to have when we have guests! Yum!
Thank you for letting us know we can use other kinds of frozen rolls as well.
Yes, a lovely breakfast dish for guests!
Blueberry and lemon are a great team. This is one very delicious and comforting bread pudding.
Thank you Angie, it is really good 🙂
Two of my fave foods combined! YUM — I’m saving these!
Lemon and blueberries were made for each other!
I’d love to see your lemon watercolor by itself. . .it’s so lovely!
Thanks so much!
Jenna, this looks and sounds fabulous. We love Sister Shubert’s rolls but I have not seen her lemon blueberry rolls. I may have to make a trip to Birmingham to find them!
This bread pudding is dangerously good, and the leftovers reheat well and easily in the microwave. I got the rolls at Publix, I hope you can find some!
Jenna, this looks so delish! And your lemon watercolor print is lovely 🙂
hugs
Rachelle
We love bread pudding at our house! Lemon and blueberries – sensational!
Your bread and butter pudding looks so yummy, I could just eat some 🙂
Thank you!
Oh how moist and wonderful! This is irresistible…I have fresh berries on hand so I can’t wait to make this for my family! Thank you for the beautiful recipe 🙂
Thanks so much Tammy, I hope you enjoy!
Oh Jenna, how heavenly! I LOVE bread pudding and this blueberry lemon version sounds wonderful. Thank you for providing both ways to make this. You’re the best!
Thanks so much Kitty, it was heaven!
That looks so good! What a wonderful treat!
Yes, very yummy!
Hi Jenna, bread pudding is one of my all-time fav desserts! I have to eat gluten free, but this is motivating me to try to come up with an alternative. I’m featuring this post on All About Home Monday evening. Thanks so much for sharing it with us. Have a great week!
Oh wow, how nice, thank you Debra!