Ricotta and Fruit Bread Pudding

Ricotta Bread Pudding Audrey'sYes, it’s January and we’re supposed to cook healthy, detox and eat more vegetables. While I did that with my roasted red pepper soup and even the roasted mushrooms, I could not resist trying this take on a bread pudding. And it’s January 27th – four weeks into the new year – so we need a little indulgence, right? While I’ve made my croissant and panetone version a while back, this one spotted in the Donna Hay magazine got my attention because of the ricotta.Ricotta Bread Pudding Audrey'sLet me tell you – the tartness of the ricotta and the added lemon zest make this dessert/breakfast dish amazing! It’s sweet and comforting, but feels more grown up than other bread puddings I’ve had. I also loved making it in my small cake pans, which allowed me to give away some of it and not eat a big pan of it! As you can see, my little helper enjoyed it as well.

Ricotta and Fruit Bread Pudding - adapted from Donna Hay

Yield: Makes 4 miniature loaf pans or 6 large muffin sized servings


  • 2 1/2 cups of whipping cream
  • 3 eggs
  • 1/3 cup of sugar
  • 1 tablespoon of vanilla extract
  • 2 tablespoons of finely grated lemon zest
  • 1/2 teaspoon of cinnamon
  • 1 small loaf of cranberry/raisin foccacia, thinly sliced. If you can't find it, use any fruit bread and tear it into large pieces
  • 1 cup of ricotta
  • cinnamon sugar:
  • 1/4 teaspoon of cinnamon
  • 2 tablespoons of white sugar


  1. Preheat oven to 350 F. Combine 1/4 of cinnamon with 2 tablespoons of white sugar and set aside.
  2. Gently heat cream in a medium saucepan until it just comes to a boil. Remove from heat and set aside.
  3. Place eggs, sugar, vanilla, lemon zest and cinnamon in a bowl and whisk until well combined. Gradually add warm cream, whisking until combined.
  4. Place slices of focciacia into a greased miniature loaf pan (my slices fit right in). Top each slice with 1-2 tablespoons of ricotta and layer another piece of bread on top. Repeat and end with bread. If your bread doesn't fit, tear it into large pieces and layer with ricotta.
  5. Pour cream mixture over each mini loaf pan until all bread is covered. Sprinkle with sugar mixture. Allow to stand for 5-10 minutes. Bake for 30 minutes or until golden and set. Allow to stand for 10 minutes. Sprinkle with more sugar if you wish.

Ricotta Bread Pudding Audrey's

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