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

Preheat the oven to 175°C.

Grease a baking dish with butter and evenly place the bread cubes inside.

Drizzle the melted butter over the bread cubes.

In a large bowl, whisk the eggs, sugar, milk, vanilla extract, and cinnamon until well combined.

Pour the egg mixture evenly over the bread, ensuring full absorption. Let it soak for 15 minutes.

Bake for 35-45 minutes until golden brown.

In a bowl, beat the ricotta with heavy cream and the remaining ingredients until smooth and creamy.

Let the pudding cool slightly, then spread the ricotta cream evenly on top.

Drizzle with honey and garnish with chopped walnuts.

Budget Recipes

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Bread pudding with ricotta cream

Servings

Preperation

Cooking

Waiting

For the Bread Pudding:

For the Ricotta Cream:

For Serving:

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