Lemon Ricotta Blueberry Bread Pudding

5.0(7)

A delicious dessert, perfect for the cool spring evening but with the brightness of lemon and blueberries to remind you that summer is on its way.

by Food for My Family·published 2010-03-18

Custards/PuddingsDessert

Servings

Total time

—

prep 30 min

Calories / serving

—

Ingredients (10)

serves

Instructions (3 steps)

01Preheat 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.
02Cut 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 the blueberries and pour into the casserole pan.
03Bake at 350° F for 40-45 minutes until the top is evenly browned. Remove from the oven and let rest for 15-20 minutes before serving. Top with cream to serve if desired.

Pantry check

Data quality

servings.value✓

times.totalMinutes—

nutrition.calories—

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Not rich — missing servings, total time, or calories.