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.
Servings: 8 servings
Equipment
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 1/2 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.