Lemon Blueberry Ricotta Bread Pudding with Lemon Curd Sauce

 

Lemon Blueberry Bread Bread Pudding

Creamy bread pudding with fresh lemon, blueberries, ricotta, and a tangy lemon curd sauce for serving.

 Servings: 8

Time: 90 minutes Includes Soaking Bread Cubes and Baking

Ingredients

• 1 1/2 loaf whole grain Italian bread, cubed

• 1 1/2 cups unsweetened almond milk

• 1/2 cup plain Greek yogurt, unsweetened

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 cup homemade or lemon curd

• 2 cups fresh blueberries

• 1/4 cup whole milk ricotta cheese

• Zest of 1 lemon

• Juice of 1 lemon

• 2 tablespoons honey or pure maple syrup (optional)

• 1/2 cup homemade or lemon curd (for sauce)

• 2 tablespoons water (for sauce)

Instructions

1. Preheat oven to 350°F. Grease a 12 x 8 1/2 x 3-inch-deep baking pan.

2. Cut Italian bread into 1-inch cubes and place in a large mixing bowl.

3. In another bowl, whisk together almond milk, Greek yogurt, eggs, vanilla, lemon zest, lemon juice, ricotta cheese, lemon curd, and honey or maple syrup (if using) until smooth and well combined.

4. Pour the lemon ricotta custard mixture over the bread cubes, gently pressing down to soak evenly. Let it sit for 30 minutes to allow the bread to absorb the custard.

5. Carefully fold in fresh blueberries to distribute evenly.

6. Transfer the soaked bread mixture into the prepared baking pan, spreading evenly.

7. Bake uncovered for 45-50 minutes, or until the custard is set and the top is golden brown.

8. While the bread pudding bakes, prepare the lemon curd sauce: In a small saucepan over low heat, combine 1/2 cup lemon curd and 2 tablespoons water, stirring frequently until warmed and smooth. Remove from heat and set aside.

9. Allow the bread pudding to cool slightly before serving. Drizzle the warm lemon curd sauce over each serving.