Flavor Trends, Strategies and Solutions for Menu Development
Anthony Dee

Anthony Dee
Corporate Executive Concept Chef
Mitchell’s Steakhouses & Fish Markets/Muer Restaurants
Landry’s Inc.

Sourdough Blueberry Bread Pudding

Recipe courtesy of Anthony Dee
Sponsor: La Brea Bakery

Servings: 12


Bread Pudding Prep:

  • 3 La Brea Bakery® Sourdough Batards, cut into 1-in cubes
  • 1 c unsalted butter, melted
  • 10 large eggs
  • 1 ½ c sugar
  • 1 Tbsp vanilla extract
  • ½ tsp kosher salt
  • 1 qt heavy cream
  • 2 c half-and-half

Bread Pudding Build:

  • 4 oz unsalted butter, cubed
  • 1 c light brown sugar
  • 1 ½ tsp vanilla extract
  • 1 ½ tsp cinnamon
  • ½ tsp allspice
  • 1 ½ lb IQF blueberries
  • Pan spray, as needed
  • Granulated sugar, as needed

Plating (per portion):

  • 3 oz whipped cream
  • 1 mint sprig
  • 2 oz warm maple syrup
  • 1 tsp powdered sugar


Bread Pudding Prep:

  1. Heat the oven to 350°F.
  2. Put the bread cubes in a large bowl and combine them thoroughly with the butter.
  3. Spread them on a baking sheet and bake for 9 to 10 minutes to toast. Remove and let cool. Reserve at room temperature.
  4. In a large container, whisk together the eggs, sugar, vanilla and salt until smooth. Whisk in the cream and half-and-half.
  5. The custard can be made ahead, covered and refrigerated for up to 2 days.

Bread Pudding Build:

  1. In a large sauté pan, melt the butter and let it slightly brown. Remove from the heat and let cool to 110°F.
  2. Put the toasted bread cubes in a large bowl and mix them with the browned butter.
  3. Add the brown sugar, vanilla, cinnamon and allspice and toss to incorporate.
  4. Pour the prepared custard mixture and blueberries into the bowl and fold to incorporate.
  5. Prepare 12 (12-oz) soup cups by coating them with pan spray and dusting the insides with sugar.
  6. Portion 10 oz (w) bread pudding mixture into each prepared cup. Arrange them on baking sheets and let sit for 30 minutes before baking.
  7. Bake at 350°F for 25 to 30 minutes, rotating the pans halfway through. Bake until the tops of the puddings are golden and the internal temperature reaches 180°F.
  8. Remove and cool at room temperature for 1 hour, then refrigerate for at least 1 hour.


  1. For each portion, place a pudding cup on a microwave-safe plate. Microwave for 45 seconds, or until the internal temperature reaches 140°F.
  2. Run a paring knife around the edges of the pudding and invert it onto a plate.
  3. Pipe the whipped cream onto the pudding.
  4. Pour the warm syrup around the pudding. Dust the top with powdered sugar and garnish with mint.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

About The Author


Patricia Fitzgerald is Contributing Editor of Flavor & The Menu, and a writer and content editor for a wide range of clients and media outlets. With more than 25 years at the helm of School Nutrition magazine, she has made the K-12 foodservice segment a particular niche, but her experience also includes work in many other industries and professions, including telecommunications, packaging, disability advocacy, waste management, community associations, small business retailers and more. [email protected]