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Lemon Blueberry Ricotta Bread Pudding
Lemon Blueberry Ricotta Bread Pudding
- Recipe Submitted by maryjosh on 11/02/2016
Ingredients List
- 1 (16 ounce) loaf Italian bread, cut into 1 inch cubes
- 1 (16 ounce) tub whole milk ricotta cheese
- 3 large eggs
- 1 cup heavy cream
- 3 tablespoons sugar
- 1 tablespoon vanilla extract
- just and zest from 1 lemon
- 1 1/2 cups blueberries
Directions
In a large bowl, combine ricotta, eggs, cream, sugar, vanilla, and lemon juice and zest. Add bread pieces and stir well to fully coat and absorb.
Butter an 11x17 casserole dish. Add half of the bread mixture and spread to an even layer. Sprinkle most of the blueberries on top, reserving a handful for the top. Cover with remaining bread mixture. Be sure to also add any of the remaining ricotta mixture as well. Cover with remaining blueberries.
Cover and refrigerate at least one hour, however this is best if refrigerated the night before.
When ready to bake, preheat oven to 350 degrees F. Bake in preheated oven just until golden brown, about 45 minutes.
Serve warm with pure maple syrup or powdered sugar with a squeeze of lemon.
Butter an 11x17 casserole dish. Add half of the bread mixture and spread to an even layer. Sprinkle most of the blueberries on top, reserving a handful for the top. Cover with remaining bread mixture. Be sure to also add any of the remaining ricotta mixture as well. Cover with remaining blueberries.
Cover and refrigerate at least one hour, however this is best if refrigerated the night before.
When ready to bake, preheat oven to 350 degrees F. Bake in preheated oven just until golden brown, about 45 minutes.
Serve warm with pure maple syrup or powdered sugar with a squeeze of lemon.
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