Dear Blueberry Muffins and Pancakes: I'm sorry. This bread pudding brings everything you do to the breakfast table and it can be assembled the night before.
To make this bread pudding, I headed to Astin Farms in Florida for the freshest IMPAC-grown blueberries. Watch below for a walkthrough of the Blueberry-Rosemary Breakfast Pudding, featuring an interview with the Astin family about how farming has impacted their lives and how the farming industry continues to evolve.
- Sourdough Bread, 14 ounces (6 Cups), Cut Into 1-inch Cubes
- Blueberries, 2 1/2 cups
- Milk, 2 cups
- Heavy Cream, 1/2 cups
- Eggs, 4 medium-sized
- Granulated Sugar, 1/2 and 1/3 cups, separated
- Fresh Chopped Rosemary, 2 teaspoons
- Vanilla Extract, 1 teaspoon
- Ground Nutmeg, 1 teaspoon
- Salt, 1/2 teaspoon
- Zest of 1 lemon, removed with a Microplane
- In a large bowl, toss together and combine bread, blueberries, rosemary and lemon zest.
- Transfer mixture to a greased 9 x 13 inch baking dish and set aside.
- In the same bowl, whisk together the milk, heavy cream, eggs, 1/2 cup sugar, vanilla and salt.
- Stir it up, cover and refrigerate for a minimum of 1 hour or up to overnight.
- When you're ready to bake, preheat the oven to 350℉.
- Remove bread pudding from fridge and stir.
- In a small bowl, combine the remaining sugar and nutmeg. Sprinkle generously over the bread pudding. It may seem like a lot, but this will make the top crunchy, sweet, and aromatic.
- Bake for 1 hour uncovered.
- Enjoy the smell of French toast as the pudding bakes.
- Ensure that the pudding is crisp on top and firm throughout.
- Serve warm.
- Be glad you're not flipping pancakes to order :)