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Blueberry Lemon Curd Bread Pudding

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 3 cakes


  • 15 dinner rolls (I used Costco dinner rolls)
  • 5 cups half & half
  • 6 eggs
  • 2 tsp vanilla extract
  • 1 cup lemon curd divided
  • 1 1/2 cup frozen blueberries divided


  1. In a large bowl, combine half & half, eggs, and vanilla extract with a hand mixer.
  2. Grease three 9" round cake pans with oil spray or butter.
  3. Cut bread rolls into bite-sized cubes about 3/4" (no more than 1").
  4. Add first layer of bread cubes to each pan making sure to fully cover the bottom of the pan. Lightly spoon lemon curd over bread cubes (about 1/3 cup for each pan). Fill pans with remaining bread cubes, followed by 1/2 cup frozen blueberries for each pan.
  5. Use a large ladle to evenly pour mixture over bread cubes, taking turns after each pour until all the mixture is used.
  6. Preheat oven to 350°F.
  7. Meanwhile, gently press bread cubes down with a large spoon to submerge them completely into the mixture.
  8. Bake uncovered 45-50 minutes.

Recipe Notes

Let cool at least 10 minutes before serving.
Store leftovers covered in the refrigerator.
Can be made with a variety of dry breads.