Lemon Ricotta Blueberry Bread Pudding

What to do when you have food that needs to be used in short order? In this case, the obvious solution was to whip up a bread pudding with a few extra lemons, ricotta, blueberries I’d planned on feeding the kids but then forgot about and a loaf of bread with a forgotten purpose.
Blueberry Lemon Ricotta Bread Pudding in a Jar #recipe via FoodforMyFamily.com

(I loved this recipe so much, I ended up including it in my cookbook, Desserts in Jars. Cookbook photo pictured above.)

It all started when I agreed to make broccoli cheese soup for Kiera. She’d asked for it repeatedly, and I’d finally picked up all the necessary ingredients, including a load of bread. But then a few days passed as work piled up and deadlines needed to be met, and the bread got…less than fresh. Along with the bread, I had some ricotta that I had used to fill zucchini muffins, and I’d taken some blueberries out to feed the kids and then forgotten about them on the counter, and there was no way they were going to make it through another freezing cycle.

In a very large bowl, crack 4 eggs.
eggs in the bowl
Give the eggs a good beating.
beating the eggs
Add a cup sugar.
sugar to the eggs
Then the leftover ricotta. It turns out I had one cup left.
mix in ricotta
Mix it together until all the ricotta chunks are teeny tiny or nonexistent.
mixed
Zest one lemon over the bowl and include a tiny bit of juice, but not much. I added a teaspoon’s worth just to make sure I could taste the lemon, but I didn’t want it to be overpowering.
lemon rind
Next comes whole milk. I suppose you could use 2% or something with a lower fat content, but I don’t see why you’d want to.
add whole milk
Add in a bit of vanilla.
vanilla
And a sprinkle and a dash of cardamom.
cardamom
Mix together thoroughly.
mixing up the spices
Then melt about 3 tablespoons of butter. Butter makes everything better.
ready to melt butter
Stir in the butter. Isn’t it pretty? I told you it made everything better.
butter swirling in
And then toss in the bread chunks. (Please excuse the fact that I thought it’d be a good idea to take the pictures as I was tossing them in. Same goes for the blueberries.)
toss in a few bread cubes
Stir them until all the bread is evenly coated, and then you’ll want to let it sit for about 15 to 20 minutes. This will make sure the milk and eggs and the bread become one unit and will bake together as one unit, rather than two separate entities where you have egg and milk cooked together and crusty bread right alongside it.
wet bread
Add in the blueberries, be them frozen from last summer or frozen from the store. If you’re in the habit of freezing them from the farmer’s market or in the fresh form, try freezing them in a single layer on a cookie sheet first for 20 minutes and then moving them into your storage container. This helps keep them intact and prevents you from getting a massive clump of frozen blueberries.
dump in the blueberries
Mix the blueberries in as much as possible, gently folding the bread over.
stir in the blueberries
Pour the bread into a greased casserole dish.
pour it in the pan
I had to push some of the blueberries down into the bread so that they weren’t all up on top. We’re ready for the oven: 350° F for 40 minutes.
ready for the oven
Remove from the oven when the top is nicely browned and the bread pudding seems to have a bit of bounce when pressed in the center. It can still be a bit jiggly in the very center, but not much. Let it sit for 15-20 minutes before doing anything to it. This will help it set up, and it will also prevent you from burning the top of your mouth.
out of the oven
And then dish it up. You could eat it as is. There are no toppings needed.
bread pudding sans cream
Or you might try a bit of cream poured over the top. You know, if you feel like it. And why wouldn’t you feel like it?
bread pudding cream pour
Of note: This is definitely a dessert. You could eat it as a breakfast, but I’d suggest cutting back the sugar significantly, somewhere around 1/4 cup would work better for a breakfast. Not that you couldn’t eat it this way for breakfast, but the responsible side of me says portion sizes and everything considered, this is dessert. And what a dessert it is. It’s a bit lighter and fluffier than a traditional bread pudding, and the lemon and blueberries are fantastic bursts of freshness.
bread pudding with cream

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.
Copyright © Food for My Family.
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Comments

  1. Next time I have an aged loaf of bread, I’m sending it your way. Yum… blueberries and lemon.
    .-= niki´s last blog ..Sweet Potato Fries =-.

  2. What a fabulous repurposing of leftovers!

  3. Thanks, Lynn! I hate seeing anything go to waste, and I was so excited how this turned out, I’ll definitely be making it again!

  4. What a great way to clean out the fridge…this looks fantastic!
    .-= Jan (Family Bites)´s last blog ..Butter Tart Muffins and a Love Story =-.

  5. Yeah, it’s good :)

  6. I love this idea!! I have been making more traditional bread and butter puddings for years with raisins, etc. but the ricotta and lemon sounds like a refreshing twist! I am going to try one this sunday. Thanks!

  7. I would definitely eat this for breakfast! Was that sourdough bread? Looked good whatever it was. Nice to see good bread not go to waste.

Trackbacks

  1. [...] pudding is one of my favorites and is a great way to use up leftover baguette. I’ve made it with blueberries and lemon, and I’ve also done a more traditional rum and raisin. Served warm, this dish is the perfect [...]

  2. [...] Meyer Lemon Bread Pudding with Blueberries (adapted from Food for My Family) [...]

  3. [...] Lemon ricotta blueberry bread pudding from Shaina of Food for My Family Share this:TwitterFacebookStumbleUponMorePrintEmailLike this:LikeBe the first to like this post. [...]

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