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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.
Course Breakfast
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 8 servings


  • 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


  • 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.