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.
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.