cranapple ricotta pudding

Name: Cranapple Ricotta Pudding
Prep time: 15 min
Cook time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 large honeycrisp apples, peeled and sliced; 1 1/2 cup(s) fresh cranberries, chopped; 1 pound(s) ricotta cheese; 2 large eggs, stirred; 2 teaspoon(s) vanilla extract; 1/2 cup(s) sugar; 6 slice(s) sourdough bread, crust removed, cut into strips; 2 tablespoon(s) real maple syrup

(1 RATING)

55 Pinches 6 Photos

Beth M.

M.V. Island, MA

Updated on Feb 7, 2013

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.

Rate

prep time 15 Min

cook time 1 Hr

method Bake

yield 6-8 serving(s)

Ingredients

2 large honeycrisp apples, peeled and sliced
1 1/2 cups fresh cranberries, chopped
1 pound ricotta cheese
2 large eggs, stirred
2 teaspoons vanilla extract
1/2 cup sugar
6 slices sourdough bread, crust removed, cut into strips
2 tablespoons real maple syrup

How To Make cranapple ricotta pudding

Step 1

Grease 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

Mix 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

Repeat the layers: bread, fruit, egg & cheese mixture, and last top this with two tablespoons of real maple syrup.
Step 4

Bake uncovered for one hour. Cool slightly and serve!
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