Blueberry-Rosemary Breakfast Pudding

Deep Run Roots

Bread pudding, but for breakfast. Yes please!

This is akin to baked french toast, but could easily be served as a dessert instead.

Here's the recipe: https://www.impac.org/vivian-howards-blueberry-rosemary-breakfast-pudding/

Captions

[00:00]: [Music]
[00:03]: hi guys and welcome back to cooking the
[00:06]: books with Heather today we're going to
[00:09]: do a breakfast recipe probably could be
[00:13]: a dessert recipe too so this is out of
[00:16]: deep run routes vivian howard's cookbook
[00:18]: and we're going to do a blueberry
[00:21]: rosemary breakfast pudding so i'm gonna
[00:26]: go ahead and put this back in my
[00:27]: cookbook holder and i have this have
[00:36]: everything all set up for my first step
[00:38]: which is to cut up the bread and combine
[00:42]: it with blueberries rosemary and lemon
[00:45]: zest in a big bowl so supposed to cut
[00:50]: this up into 1-inch pieces so i have
[00:56]: about a half of a loaf this is a
[00:59]: sourdough bread that we made we had a
[01:03]: half a loaf in the freezer from a while
[01:04]: back to make french toast or whatever
[01:06]: with and then this is what we needed to
[01:10]: make the 14 ounces that that she asks
[01:14]: for in this recipe and this was freshly
[01:17]: made today so a little bit of old and
[01:23]: new in this just to make the right
[01:25]: amount
[01:42]: so got the bread I'll cut up about an
[01:46]: inch dice here not too not too important
[01:49]: exactly how big it is and I have my
[01:52]: blueberries I've measured these out you
[01:54]: can actually measure solids in a liquid
[01:57]: measure the volumetric measurements are
[02:00]: the same no matter whether it's dry or
[02:03]: liquid measure it's just much easier to
[02:07]: get like an exact scoop of one cup of
[02:10]: flour scoop it off in the solid
[02:13]: measuring cup versus the liquid ones but
[02:17]: for things like blueberries it doesn't
[02:19]: really matter so just a little tip and
[02:22]: then in here we have a lemon zest and
[02:26]: rosemary and so we're supposed to mix
[02:30]: all of this up together just to get it
[02:34]: incorporated and sort of mixed up
[02:43]: there we go and now all I have to do is
[02:51]: mix up the eggs and the milk dairy to
[02:56]: make the custard to go in this oh yeah
[03:02]: go ahead and put this in your buttered
[03:06]: casserole dish this is just a 13 by nine
[03:10]: casserole dish and then you can whisk
[03:14]: everything up in this bowl because it
[03:16]: doesn't really matter you know
[03:18]: everything's going into the same same
[03:20]: dish so it doesn't matter if you've got
[03:22]: a little bit of extra in here so that's
[03:26]: what we'll be doing just wanna we're
[03:31]: gonna mix this up again later so it
[03:33]: doesn't really matter so now we're gonna
[03:38]: make the custard basically the custard
[03:42]: mixture that goes into our bread and I
[03:46]: neglected to mention it's Saturday night
[03:49]: we're planning to have this tomorrow for
[03:51]: breakfast you can you have to let it sit
[03:54]: for about an hour to get the bread to
[03:56]: soak up everything before you bake it or
[03:59]: you can leave it in the refrigerator
[04:00]: overnight which is what we plan to do
[04:02]: which is why we're doing this on
[04:04]: Saturday night because we're gonna eat
[04:05]: it Sunday morning so the other thing
[04:09]: about this recipe is it calls for four
[04:11]: medium eggs i buy large eggs
[04:15]: I just always buy large eggs according
[04:18]: to the internet three medium eggs is
[04:21]: about the same as four got three large
[04:24]: eggs is about the same as four medium
[04:26]: eggs so I'm gonna go with that here
[04:29]: because large eggs are what I have on
[04:31]: hand and I'm not gonna buy a dozen
[04:33]: medium just for that
[04:35]: so we're cracking our eggs
[04:45]: and give those a little bit of a whisk
[04:54]: easier to get those broken up first
[04:57]: we've got some heavy cream here and some
[05:05]: milk this is whole milk you probably use
[05:10]: whatever kind you don't really have but
[05:11]: I think it calls for the whole milk and
[05:15]: then we're also gonna add salt some
[05:25]: vanilla
[05:36]: and sugar so I don't know how sweet this
[05:41]: is gonna be whether it would be you know
[05:43]: better as a dessert or better as a
[05:44]: breakfast hmm my half cup measurer
[05:50]: doesn't fit into mine
[06:01]: there we go so about a half a kosher
[06:06]: I don't know how sweet it's gonna be
[06:08]: because I haven't tried this before but
[06:11]: just like french toast so alright so now
[06:26]: I have to do is put this with the bread
[06:34]: the bread here I'm gonna put just pour
[06:39]: this all over the bread cubes with the
[06:44]: blueberries and the rosemary and lemon
[06:49]: zest sugar did you get quite dissolved
[06:58]: so there and then I'm just gonna cover
[07:10]: this I'm gonna kind of play around with
[07:15]: it a little bit so all of the bread gets
[07:18]: meets the the custard mixture but I'm
[07:22]: gonna cover it and put it in the
[07:25]: refrigerator overnight and we'll see you
[07:30]: tomorrow morning before we bake it
[07:39]: that's it for tonight
[07:45]: now it's Sunday morning we're gonna be
[07:48]: ready to eat real soon I need to go
[07:52]: ahead and make a crunchy sugar topping
[07:55]: to put on top of the breakfast pudding
[07:60]: which is just nutmeg and sugar so I'm
[08:03]: going to go ahead and I have these whole
[08:07]: nutmeg pieces that you know I just use
[08:11]: the same microplane grater I'm gonna
[08:14]: kind of estimate the amount that it's
[08:17]: supposed to be and then I'm gonna
[08:20]: measure it just to make sure I don't get
[08:22]: too much cuz things that might can be a
[08:24]: little overpowering especially when it's
[08:26]: fresh
[08:35]: check that yeah I think that's close
[08:42]: enough
[08:42]: especially for super fresh nutmeg and
[08:46]: now I'm gonna add sugar and we're just
[08:48]: going to mix that up all right so I've
[09:14]: got my breakfast pudding out of the
[09:19]: refrigerator and you're supposed to give
[09:21]: it another stir so all the dry bits
[09:24]: aren't just up on top it gets
[09:29]: incorporated because I stuff on the
[09:34]: bottom has been soaking in the egg
[09:36]: mixture all night stuff on top might
[09:39]: have gotten a little bit dry
[09:46]: get the dry bits a little more soaked
[09:51]: all right now flatten that out and just
[10:03]: sprinkle all of the sugar on top she
[10:09]: says that it will make it you know give
[10:11]: it a nice crispy top which you know
[10:14]: sugar caramelizes and in the oven and
[10:17]: it'll be nice and crispy and delicious
[10:20]: so there's not a lot of this so I should
[10:25]: be more generous than I was certainly
[10:31]: smell the nutmeg
[10:35]: [Music]
[10:45]: so I'm gonna shake it around a little
[10:49]: bit
[10:50]: alright now this goes into a 350 degree
[10:53]: oven for one hour or until it's brown
[10:56]: and firm throughout so we'll be back my
[11:02]: my blueberry rosemary breakfast pudding
[11:04]: is out of the oven now it's actually
[11:05]: been about 80 minutes
[11:09]: I checked it at an hour it was starting
[11:12]: to brown but wasn't nearly as brown as
[11:14]: what's on picture in the book and it was
[11:17]: a little wobbly still and she said it
[11:19]: should be firm throughout so I left it
[11:21]: in a checked it at ten minutes and then
[11:24]: another two five minutes so it's been
[11:26]: about eighty minutes you can see it's
[11:29]: pretty Brown not very wobbly and it
[11:34]: smells delicious I can't wait to dig in
[11:37]: we're gonna let it cool a little bit
[11:39]: because these things usually take they
[11:42]: take a while to cool down and you want
[11:45]: to serve this warm but I'm gonna heat up
[11:50]: some leftover steak to have with this
[11:53]: little extra protein protein to have
[11:55]: with it and by then it should be ready
[11:59]: to eat
[12:03]: you
[12:09]: so we've just made the blueberry
[12:13]: rosemary breakfast pudding from the
[12:15]: debuggers cookbook and we had it for
[12:18]: brunch today and I have to tell you my
[12:20]: kids did not like it my son who really
[12:26]: enjoys blueberries didn't want it you
[12:29]: did my daughter who I know does not like
[12:31]: blueberries didn't want to eat it they
[12:34]: ate it they did not enjoy it so I
[12:38]: probably won't be making this specific
[12:40]: recipe again but we thought it was
[12:44]: delicious the adults in the room all
[12:45]: thought it was delicious
[12:48]: you could definitely taste the lemon I
[12:50]: didn't get very much of the rosemary
[12:53]: which I was interested that sort of
[12:59]: interested me because I really expected
[13:01]: it to be you know more rosemary flavored
[13:03]: but I didn't get very much of it but all
[13:08]: in all I thought it was delicious it was
[13:10]: certainly sweet enough to be a dessert
[13:12]: and not just a breakfast and it was
[13:16]: sweet enough that we didn't feel the
[13:17]: need to add any syrup or anything like
[13:20]: that like we might normally if we make
[13:22]: baked french toast we usually add syrup
[13:25]: so it was really good it was actually
[13:28]: very easy cutting up the bread mixing up
[13:32]: the custard and then leaving it in the
[13:33]: refrigerator overnight so that most of
[13:35]: the time the the hands-on time is
[13:37]: actually hands-off time you mix a bunch
[13:40]: of stuff up and leave it my kids love it
[13:44]: I would certainly make it again but they
[13:46]: honestly don't like this sort of thing
[13:48]: in general so maybe I'll make it as a
[13:52]: dessert next time we have you know more
[13:54]: people over so if you enjoy cooking with
[13:59]: us or art with me you should go ahead
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[14:20]: if you made it and liked it let me know
[14:22]: if you have made other things in this
[14:25]: book and loved them or didn't like them
[14:27]: let me know if you have questions and
[14:29]: also if there's another book that you
[14:32]: might want to see me cook something from
[14:34]: let me know in the comments thanks for
[14:37]: watching
[14:38]: [Music]