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
- 16 ounces Italian bread cut into 1 inch cubes
- 16 ounces whole milk ricotta cheese
- 3 large eggs
- 1 cup heavy cream
- 3 tablespoons sugar
- 1 tablespoon pure vanilla extract
- 1 lemon all zest and juice
- 1 1/2 cups blueberries
Instructions
- In a large bowl, combine 16 ounces whole milk ricotta cheese, 3 large eggs, 1 cup heavy cream, 3 tablespoons sugar, 1 tablespoon pure vanilla extract, and juice and zest from 1 lemon. Add 16 ounces Italian 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 1 1/2 cups blueberries over the bread mixture, reserving a handful. 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℉. 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
Calories: 585kcal | Carbohydrates: 42g | Protein: 15g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 132mg | Sodium: 293mg | Potassium: 279mg | Fiber: 3g | Sugar: 26g | Vitamin A: 809IU | Vitamin C: 10mg | Calcium: 153mg | Iron: 2mg
