Cranapple Ricotta Pudding

Beth M.


Sweet-Tart with cheesecake texture/sourdough bread pudding all-in-one!

Honey-crisp apples and fresh cranberries inspired me to bake a bread pudding, with a touch of real maple syrup.

It's comfort food for this February day, when we are expecting a blizzard in New England.

Featured Pinch Tips Video

★★★★★ 1 vote
15 Min
1 Hr


2 large
honeycrisp apples, peeled and sliced
1 1/2 c
fresh cranberries, chopped
1 lb
ricotta cheese
2 large
eggs, stirred
2 tsp
vanilla extract
1/2 c
6 slice
sourdough bread, crust removed, cut into strips
2 Tbsp
real maple syrup


Step 1 Direction Photo

1Grease a 2 quart casserole, preheat oven to 350 degrees. Slice apples, chop cranberries. Cut crust off bread and cut bread into about 1/2 inch strips.

Step 2 Direction Photo

2Mix the two eggs beaten with the ricotta cheese, add the vanilla. Take half the bread and place it first in the casserole, second layer will be half the apples and half of the cranberries, then pour about half of the egg/cheese mixture over and spread evenly.

Step 3 Direction Photo

3Repeat the layers: bread, fruit, egg & cheese mixture, and last top this with two tablespoons of real maple syrup.

Step 4 Direction Photo

4Bake uncovered for one hour. Cool slightly and serve!

About this Recipe

Course/Dish: Fruit Desserts, Puddings
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Healthy