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Blueberry-Rosemary Breakfast Pudding
Ingredients
- 14 ounces sourdough bread (crusts trimmed, if desired), cut into 1-inch cubes (6 cups)
- 2 1/2 cups fresh or frozen blueberries
- 2 teaspoons finely chopped rosemary leaves
- Finely grated zest of 1 lemon
- 2 cups whole or low-fat milk
- 1/2 cup heavy cream
- 4 medium eggs (may substitute 3 large eggs)
- 1/2 cup sugar, plus 1/3 cup for sprinkling
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon freshly grated nutmeg
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