Cinnamon Blueberry Bread Pudding

1 uncut loaf of Italian bread
5 eggs
1 ½ cups sugar/Splenda/Stevia
2 cups milk 
15 oz. carton Ricotta
3 Tbls. butter, melted
2 tsp. vanilla
2 tsp. cinnamon
1 tsp. nutmeg

 

Preheat the oven to 350 degrees.  Butter the inside of a 9”x12” pan and set aside.

Cut the bread into 1 ½” cubes and set aside.

In a large bowl, beat together the eggs and sugar with a whisk until blended.  Stir in the ricotta until well mixed.  Add the milk, vanilla, cinnamon and nutmeg whisking until thoroughly mixed.  Last, stir in the butter.

 

Add the bread cubes into the milk/ricotta mixture and fold until all bread cubes are saturated.  You can use your hands to mix it together if that works better for you.  Let the mixture sit for about 20 minutes. 

Stir in the blueberries and gently tip into the prepared pan.  Arrange the bread cubes so that they are evenly divided.

 

Bake for 40-45 minutes or until the top is evenly browned.  Let stand for 15 minutes before serving.

Serve with cream and more blueberries or, with ice cream or, a whipped topping.  You can even eat it plain.  The sky’s the limit on this one.

Makes 10-12 servings.

 

Bits & Pieces

 

As you can probably guess from the ingredients, the RV smelled heavenly.  The aroma of cinnamon, with just an undercurrent of blueberries, relieved any stress that might have been lurking.  We love adding lots of extra blueberries when we serve it.  Oh, did I mention that blueberries and cinnamon are good for your health?  Go for it and give yourself a treat from all this hot weather.