Lemon Ricotta Blueberry Bread Pudding

1 pound artisan bread
4 eggs
1 cup sugar
1 cup ricotta cheese
zest of one lemon
1 teaspoon lemon juice
3 cups whole milk
2 teaspoons vanilla
1/2 teaspoon cardamom
3 tablespoons butter, melted
1 1/2 cups blueberries, fresh or frozen

Preheat oven to 350° F. Grease a 2-1/2 quart casserole. In a large bowl beat the eggs. Mix in sugar and ricotta cheese. Add the lemon zest and juice, milk, vanilla, cardamom and beat until evenly combined. Stir in the melted butter.

Cut the bread into 1-1/2 inch cubes. Add the bread cubes to the milk and egg mixture and stir until all pieces of bread are completely covered. Let sit for 20 minutes. Stir in blueberries and pour into casserole pan.

Bake at 350° F for 40-45 minutes until top is evenly browned. Remove from oven and let rest 15-20 minutes before serving. Top with cream t serve if desired.


Makes 12 servings.

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