Bread pudding with ricotta cream

For the Bread Pudding:

280-300 g stale bread, cut into 2.5cm cubes 50 g melted butter 4 eggs, lightly beaten 50 g sugar 450 ml milk (2 cups) 1 tsp vanilla extract 1 tbsp cinnamon

For the Ricotta Cream:

450 g ricotta cheese, well-drained 250 ml heavy cream 2 tbsp powdered sugar 3-4 tsp rose water 5 tbsp honey 1 tsp orange zest

For Serving:

Honey Coarsely chopped walnuts