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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

Prep15 minutes
Cook45 minutes
Total1 hour
Servings 8 servings
This Lemon Blueberry Ricotta Bread Pudding made with fresh berries is a rich and delicious make ahead breakfast casserole your family will love.


  • 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


  • 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 9×13 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.

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you’re in the right place! Stick around… I have hundreds of recipes for you to make.

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    1. 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 9×13 pan. I’ve corrected the recipe. Sorry about that!