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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
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Prep Time 20 minutes
Cook Time 1 hour
Course Breakfast, Brunch
Cuisine American
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

Notes

*you only need 4-5 lemon blueberry rolls, or enough roll pieces to fill up your dish with a little space in between the pieces
You can double the recipe and bake in a 9" x 13" baking dish if desired
Keyword blueberry bread pudding, bread pudding, breakfast casserole, lemon blueberry rolls