Double Blueberry Cheesecake Bread Pudding

Ingredientes

It’s a sweet combination of buttery croissants (my fave), sweet blueberry jam, tart blueberries, ricotta cheese and bright lemon zest. You will crave this again and again, plus it’s so easy to prepare even the night before! Breakfast, Brunch, Get-togethers anytime & any place to enjoy.

Recipe:

3 large croissants or 4 medium ones

1/3 cup your favorite blueberry jam (I like unsweetened)

1/3 cup ricotta cheese

1/2-3/4 cup fresh blueberries

3 eggs

3/4 cup heavy cream

1/4 cup milk

2 tsp vanilla bean paste or extract

1/4 tsp almond extract

Pinch of salt

2 tbsp raw turbinado sugar

1 lemon, zested

Line a loaf pan with parchment paper on the bottom or a 9 inch pie dish greased with oil. Slice the croissants evenly & place onto the pan or pie dish, you can squeeze as much croissant slices as you can. Spread blueberry jam & ricotta cheese then the blueberries. In a large measuring cup whisk 3 eggs then add in the milk, vanilla & almond extract with a pinch of salt. Pour this on top of the croissants pressing the croissants down with a fork so all the egg/milk mixture is incorporated. Cover & let sit for 20 at room temperature. Meanwhile preheat oven to 350 degrees, take off cover & sprinkle on the raw sugar/lemon mixture. Bake for 30 min & you can add more blueberries at this point. Bake for an additional 20-25 min or until golden brown & set. Let cool then slice drizzling some maple syrup on top.

Enjoy!