Further proof that you should never through away that leftover loaf of day-old bread! This sumptuous bread pudding is studded with an assortment of dried fruit: golden raisins, apricots and prunes, and gets is rich flavor from a traditional custard base that includes ricotta cheese in addition to milk, eggs and sugar. Any dried fruit you have on hand will be perfect for this dessert: dried cherries, figs, blueberries—and all pair well with the added flavor of both pure vanilla extract and a touch of orange liqueur.
(To view this recipe, click on the blue title of the blog post above*)
Dried Fruit & Ricotta Bread Puddings
Ingredients:
- Extra virgin olive oil spray
- 4 cups leftover bread, cut into 1/2 -inch cubes
- 2 cups milk
- ½ cup part-skim ricotta cheese
- 4 eggs
- Pinch of salt
- ½ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 Tablespoon orange liqueur
- 1 cup dried fruit, sliced if large
Directions:
- Preheat the oven to 350 degrees. Spray four 8-oz. ramekins with cooking spray; place on a baking sheet.
- In a large mixing bowl make the custard by whisking together the milk, ricotta cheese, eggs, salt, sugar, cinnamon, vanilla and orange liqueur until very smooth. Divide the bread cubes and the dried fruit amongst the sprayed ramekins; pour the custard-base over the bread in each ramekin. (The best way to do this is to pour the custard into a measuring cup with a lip, that way it will pour easily*)
- Bake the bread puddings in the preheated oven for 55-60 minutes, or until the custards are puffed up and browned, and set in the middle.
- Allow to cool for 10 minutes, then serve warm.
Tagged: apricots, bread pudding, custard, dessert, dried fruit, figs, fruit, golden raisins, orange liqueur, prunes, pudding, ricotta and dried fruit bread pudding, ricotta cheese, vanilla
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