Bursting with juicy blueberries and zesty lemon, this buttery dish feels like a warm hug on a slow Sunday morning. Equal parts bread pudding and indulgent French toast, it’s effortlessly elegant—easy enough to prep the night before, yet impressive enough for a special brunch or celebration. One bite, and you’ll know why it’s destined to become a go-to favorite.
Ingredients
- 12 large croissants (or neutral bread of your choice), cubed
- 8 large eggs
- 2½ cups heavy cream
- 1 tablespoon vanilla extract
- ¾ cup granulated sugar
- 1 tablespoon lemon zest (about one large lemon)
- 1 cup whole milk ricotta cheese
- 1 quart blueberries (fresh or frozen)
For Serving
- Prepared lemon curd
- Freshly whipped cream
- 1 pint fresh blueberries
Directions
- Preheat the oven to 350°F. Lightly grease a deep 13x9-inch baking dish with butter or nonstick spray.
- Prepare the base: Arrange the cubed croissants or bread evenly in the prepared baking dish.
- Make the custard: In a medium bowl, whisk together the eggs, heavy cream, sugar, vanilla extract, and lemon zest until fully combined.
- Assemble the dish: Pour the custard evenly over the bread cubes. Gently toss or press the bread to ensure it soaks up the mixture.
- Top it off: Scatter the blueberries evenly across the top and dollop with spoonfuls of ricotta. Use a flat spatula to lightly press everything down so the ingredients are well incorporated.
- Rest: Let the mixture sit at room temperature for 15 to 20 minutes to allow the bread to fully absorb the custard. (To make ahead: Cover tightly with plastic wrap and refrigerate for up to 12 hours.)
- Bake: Cover the dish loosely with foil, allowing room for the pudding to rise. Bake for one hour. Remove the foil and continue baking for an additional 15 minutes, or until the center is fully set and golden.
- Serve: Allow the pudding to cool slightly. Serve warm, topped with freshly whipped cream, a spoonful of lemon curd, and a few fresh berries for a beautiful finish.
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