Vivian Howard's Blueberry-Rosemary Breakfast Pudding

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


Prepping for Blueberry-Rosemary Breakfast Pudding.jpg


  1. In a large bowl, toss together and combine bread, blueberries, rosemary and lemon zest.
  2. Transfer mixture to a greased 9 x 13 inch baking dish and set aside.
  3. In the same bowl, whisk together the milk, heavy cream, eggs, 1/2 cup sugar, vanilla and salt.
  4. Stir it up, cover and refrigerate for a minimum of 1 hour or up to overnight.

Baking Blueberry-Rosemary Breakfast Pudding.jpg


  1. When you're ready to bake, preheat the oven to 350℉.
  2. Remove bread pudding from fridge and stir.
  3. 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.
  4. Bake for 1 hour uncovered.

Final Touches on Blueberry-Rosemary Breakfast Pudding.jpg

Final Touches

  1. Enjoy the smell of French toast as the pudding bakes. 
  2. Ensure that the pudding is crisp on top and firm throughout.
  3. Serve warm.
  4. Be glad you're not flipping pancakes to order :)