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Pull Apart Blueberry Bread Pudding
A fun way to make bread pudding with blueberry bread pudding baked inside dinner rolls - try them for breakfast, brunch or dessert
Servings: 12 servings
- 1 cup fresh blueberries or frozen blueberries
- 1 dozen sweet Hawaiian dinner rolls
- 4 ounce cream cheese softened
- 1/3 cup sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup milk
Preheat oven to 350°F and set aside a 9x13 inch baking pan. Cut 2-inch pieces off the tops of the dinner rolls and hollow out the middles underneath.
Tear the tops and middles into small pieces, placing in a medium bowl. Then add the blueberries on top.
In a medium bowl, beat the cream cheese, sugar, eggs and vanilla together. Stir in the milk. Then add the batter to the blueberry mixture.
Spoon the mixture into each bun to fill. Bake uncovered for 30-35 minutes until a knife inserted in the middle comes out clean. Cool for 5 minutes before serving.
- Make Ahead: You can cover the dish with plastic wrap and store in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in the microwave.
Calories: 154kcal | Carbohydrates: 22g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 187mg | Potassium: 66mg | Fiber: 1g | Sugar: 8g | Vitamin A: 150IU | Vitamin C: 1.7mg | Calcium: 50mg | Iron: 0.9mg