Take-out Tuesday, Lemon Blueberry Bread Pudding

the Painted Apron

4 years ago

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

Frozen rolls are the base of this wonderful bread pudding, loaded with lemon and blueberries it makes a delightful breakfast or brunch treat

Course Breakfast, Brunch

Cuisine American

Keyword blueberry bread pudding, bread pudding, breakfast casserole, lemon blueberry rolls

Prep Time 20

Cook Time 1

Servings 6

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