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Blueberry Rosemary Breakfast Pudding

Photograph by Rex Miller/Rexpix Media

Dear Blueberry Muffins and Pancakes ... I'm sorry.

No really, this IS pretty awesome and a great item for a brunch gathering or family breakfast. It's made all the better because it can be assembled the night before and baked off the next day.

RECIPE: Blueberry Rosemary Breakfast Pudding

Serves 8


  • 14 ounces sourdough bread, or 6 cups, cut into 1-inch cubes
  • 2 1/2 cups blueberries
  • 2 teaspoons chopped rosemary
  • Zest of 1 lemon, removed with a microplane
  • 2 cups milk
  • 1/2 cup heavy cream
  • 4 medium eggs
  • 1/2 + 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon ground nutmeg


1. In a large bowl, toss together and thoroughly combine the bread, blueberries, rosemary and lemon zest. Transfer the bread mixture to a greased, 12x8 inch baking dish and set aside.

2. In the same bowl you used to mix the bread, whisk together the milk, heavy cream, eggs, 1/2 cup sugar, vanilla and salt. Pour this over the bread and transfer it to the refrigerator. Allow it to sit a minimum of 1 hour or up to overnight, making sure you stir it once or twice.

3. When you're ready to bake, remove the bread pudding from the fridge and preheat your oven to 350 degrees F. Stir the remaining sugar and nutmeg together, and sprinkle it generously over the top of the pudding. It may seem like a lot sugar, but this will make the top crunchy, sweet and aromatic.

4. Bake for 1 hour. Serve warm and be glad you're not cooking off pancakes to order.

Check out more from Vivian Howard on the second season of "A Chef's Life" on PBS.

Vivian Howard family photo via PBS

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