Cinnamon raisin bread cubes and apple chunks are baked in a sweetened ricotta and egg custard for a creamy bread pudding. Serve for dessert or brunch.
What You Need
Original recipe yields 8 servings
1 container (15 oz.) POLLY-O Original Ricotta Cheese
2 cups milk
2 egg s
3/4 cup sugar
8 slices cinnamon-raisin bread, cubed
1 large apple, peeled, chopped
1 tsp. vanilla
2 Tbsp. sugar
1/8 tsp. ground cinnamon
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Let's Make It
Preheat oven to 350°F. Beat ricotta cheese in large bowl with wire whisk until creamy. Add milk, eggs and 3/4 cup sugar; beat until well blended. Add bread cubes, apples and vanilla; stir gently until bread cubes are evenly moistened.
Pour into greased 3-qt. shallow baking dish.
Bake 45 to 50 min. or until center is almost set. Combine 2 Tbsp. sugar and the cinnamon; sprinkle over pudding. Cool. Store leftover pudding in refrigerator.
You'll know it is a special occasion when the aroma from this special treat fills the house.
Jazz It Up
Serve warm bread pudding drizzled with butterscotch or caramel ice cream topping.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.