Ricotta Blueberry Bread Pudding with Coulis

pudddddingpuddingggggggg (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!

pudding

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
2 eggs
1/3 cup sugar
Teaspoons vanilla
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.

pudddddddddddddddddd (with a raspberry coulis)

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About johncpicardi

Welcome to my blog. I am the author of the novel Oliver Pepper's Pickle and the published plays The Sweepers and Seven Rabbits on a Pole, both plays have been produced off Broadway and around the US. I am a graduate of Johnson & Wales University where I majored in Culinary arts. I have a BA from The University of Massachusetts and an MFA from Carnegie Mellon University. This blog is about food and food memories and every other fantastic and scrumptious thing to do with it. My appetite and passion for food is large and runs deep, sometimes its indulgent and wild and other times wholesome and simple, often humorous and always immeasurable. I grew up outside of Boston and spent many hours of my childhood in front of the TV watching Graham Kerr (The Galloping Gourmet) and Julia Child prepare all kinds of luscious meals that would make my mouth water. Other days I’d follow my mother and two grandmothers around their simple, tidy kitchens as they busily prepared hearty fragrant meals, hand-cut pastas, preserved fruits and vegetables, baked yeasty breads, spicy cookies and frosted lopsided cakes. I was there by their side asking questions and helping where needed and there were plenty of times I was ordered to leave if I was in their way. It was a given that by the time I graduated High School I would be going off to Johnson & Wales University to study Culinary Arts. Those years were fine and good. I loved the hands on creativeness of cooking whether it be the simple lesson of washing a sink full of colorful salad greens, trussing a chicken or peeling a gorgeous carrot or the complicated lessons of making a French Country Pate or Julia Child’s Cassoulet or making Brioche, it all thrilled me and my dream had arrived!
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6 Responses to Ricotta Blueberry Bread Pudding with Coulis

  1. Looks heavenly and the ingredients are wonderfully healthy.

    Like

    • johncpicardi says:

      Thank you! I really enjoy your blog too! Thanks for coming over to “Mastering the Art of Pigging Out” LOL

      Like

  2. 365zen says:

    You know what else this would be good with? Vanilla bean ice cream. Cuz everything is better with a scoop of ice cream!!

    Like

  3. harisfhassan says:

    Love it! Have to share the recipe with my wife. Thanks.

    Like

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