(with a peach coulis)
This bread pudding is slightly different than the traditional bread pudding where you would use cubes of bread, milk and eggs. Instead this pudding is made with fresh bread crumbs, ricotta cheese and eggs, it’s a tad lighter, buttery and the texture smooth and silky. Think of it as the dainty baby sister (or brother) of the heavier and hearty bread pudding most of us are used to. –it is wonderful served with a peach or raspberry coulis or whipped cream or both!
Here’s how to do it.
3 cups freshly ground plan bread crumbs (you can use store bought)
1 cup Ricotta cheese
2 cups blueberries
1/3 cup sugar
2 tablespoons flour
½ teaspoon cinnamon
½ lemon zest
3 tablespoon butter melted
2 tablespoons butter cut into small squares
Butter a small loaf pan. Mix all ingredients together except bread crumbs. When everything is well combined add the bread crumbs in small portions. When all the bread crumbs are added the batter should have the consistency of chocolate chip cookie dough, stiff and firm, if is it too dry add a spot of milk. Don’t over mix, fold in blueberries and turn into the buttered loaf pan. Gently spread the batter out, do not pack it, the top should be rough and bumpy. Dot with butter and bake 30 to 40 minutes. Best when eaten warm.
*A coulis is basically sugar and berries, and sometimes Chambord blended and put through a fine sieve, making a smooth seedless sauce.