Blueberry-rosemary breakfast pudding from Deep Run Roots: Stories and Recipes from My Corner of the South (page 202) by Vivian Howard

Ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

metacritic on August 02, 2020

Great dish. Made once with sourdough as called for and a second time with brioche. Both were excellent.
laurenlangston on August 21, 2017

I used the New Seasons non-sandwich sourdough, and 14oz was significantly more than 6 cups, even when I packed the cups in a little. A friend had brought this to cookbook club a couple of weeks ago with what looked like a little more than 6 cups, and it was almost dry, so I decided to go with the lesser amount that the recipe called for, and I put it in a 13" oval baking dish (photo submitted). The eggs I used were largeish/jumboish sized instead of medium. I let it sit overnight and then baked for about 50 minutes, when most places were brown enough; I torched the remaining spots so as not to overbrown the remainder and also because brulee. Very tasty, even more so when it's been out of the oven for an hour.
baking4two on March 13, 2017

I added a heaping 1/2 teaspoon of ground cinnamon to the milk mixture. Also, reduced the nutmeg to 1/4 teaspoon freshly grated.
SheilaS on March 09, 2017

I made 1/4 of this recipe (1 egg) and baked it in a standard loaf pan. Perfect for 2 generous servings.