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    Home » Recipes » Dessert

    Lemon Blueberry Ricotta Bread Pudding

    Published: June 4, 2016 · Updated: December 5, 2020 · By: Krissy · 7 Comments
    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe

    This Lemon Blueberry Ricotta Bread Pudding made with fresh berries is a rich and delicious make ahead breakfast casserole your family will love.

    lemon blueberry ricotta bread pudding  on a plate

    This post will be about things that I love. I love fresh blueberries. They're tart yet sweet. They're full of antioxidants. They're easy to pick - either off a bush or from a carton at the store (that's what I did this time around). And they are delicious by the handful or cooked in a dessert or breakfast.

    A bowl of blueberries on a plate

    I also love bread. I would say I have a love/hate relationship with bread. I know I need to cut back on the carbs if I want to lose a few pounds, but bread is a love of my life. Why must it be so dang irresistible? Especially a wonderful crusty Italian loaf like this one.

    blueberries and bread on a black surface

    Another thing that I love? Bread pudding. Now, I debated whether to call this bread pudding or french toast casserole. I stuck with bread pudding because it was just so darn rich. I mean, when you combine whole milk ricotta, heavy cream, eggs, and sugar, you end up with the most incredible base to soak your bread in. I wanted to call it a french toast because that's how we ate it. I served it up for breakfast with some pure maple syrup and my kids devoured it. And while we're on the topic of love, I love make ahead breakfasts. Much like I love preparing coffee the night before and hitting a single button in the morning as I reach for it with half awake eyes... It puts a huge smile on my face to wake up and know that all I have to do is slide something into the oven and less than an hour later we'll be enjoying a wonderful breakfast treat.

    lemon blueberry ricotta bread pudding in a dish

    And the last thing that I love? Well, even though I made this recipe with fresh blueberries because its summer time, you can just as easily use frozen berries which means you can enjoy this bread pudding, errr french toast casserole, any time of the year!  If you love bread pudding, you'll have to try this amazing savory bread pudding or this  berry bread pudding recipe as well. If you're more in the make ahead french toast camp, I've done a ton of those too - campire blueberry peach french toast, cranberry cream cheese french toast, raspberry baked french toast, stuffed pumpkin french toast, and last but not least, banana macadamia french toast.

    lemon blueberry ricotta in a dish and on a plate
    lemon blueberry ricotta bread pudding  on a plate

    Lemon Blueberry Ricotta Bread Pudding

    This Lemon Blueberry Ricotta Bread Pudding made with fresh berries is a rich and delicious make ahead breakfast casserole your family will love.
    5 from 5 votes
    Print Pin Rate SaveSaved!
    Course: Breakfast
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Scale: 8 servings
    Recipe Created By: Krissy Allori

    Ingredients

    • 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 ½ cups blueberries

    Instructions

    • 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 9x13 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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    Reader Interactions

    Comments

    1. Lily

      February 16, 2022 at 12:18 pm

      Is the pan size of 11x17 correct? I don't have one that big.

      Reply
      • Krissy

        February 26, 2022 at 6:53 am

        I apologize for that! This was a recipe I made a looooong time ago and I wasn't always the best with my recipe writing. I used a 9x13 pan. I've corrected the recipe. Sorry about that!

        Reply
    2. Lily

      February 15, 2022 at 3:03 pm

      Can I use whole milk instead of heavy cream?

      Reply
      • Krissy

        February 26, 2022 at 6:53 am

        Yes, although heavy cream is much more rich and decadent.

        Reply
    3. Suzy

      April 02, 2020 at 3:12 pm

      5 stars
      Lemon and blueberry is so good together! It's delicious so delicious in this bread pudding!

      Reply
    4. Chelsea

      April 02, 2020 at 2:25 pm

      5 stars
      This bread pudding is sooo delicious!! Thanks so much for sharing!

      Reply
    5. Carrie Robinson

      April 02, 2020 at 1:57 pm

      5 stars
      I love lemon & blueberries together! Such a great flavor combo for a bread pudding. 🙂

      Reply

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