Ricotta And Scone Bread Pudding Recipe

Name: Ricotta And Scone Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 None fruit scones, halved; 2 tbsp butter; 2 tbsp honey; 1 cup frozen mixed berries; 1 cup smooth ricotta; 1 cup milk; 2/3 cup heavy cream, plus extra, to serve; 3 large eggs; 1/2 cup sugar; 3 large egg yolks; 1 None orange, finely grated zest; None None powdered sugar, for dusting

Servings: persons

6 None fruit scones, halved
2 tbsp butter
2 tbsp honey
1 cup frozen mixed berries
1 cup smooth ricotta
1 cup milk
2/3 cup heavy cream, plus extra, to serve
3 large eggs
1/2 cup sugar
3 large egg yolks
1 None orange, finely grated zest
None None powdered sugar, for dusting

1
Preheat oven to 350u00b0F. Lightly grease a shallow 6-cup baking dish.
2
Brush scones with combined butter and honey. Arrange in rows in dish slightly overlapping. Insert berries and dollops of ricotta between slices.
3
Pour milk and cream into a small saucepan. Stir over a medium heat until almost boiling.
4
In a large bowl, whisk eggs, sugar and yolks together. Gradually add hot milk mixture, whisking constantly until combined. Stir in zest. Carefully pour over scones. Set aside 5 minutes.
5
Cover dish with foil. Bake 20 minutes. Remove foil and bake a further 15-20 minutes, until firm.
6
Serve pudding hot, dusted with powdered sugar and accompanied with extra cream.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 None fruit scones, halved, 2 tbsp butter, 2 tbsp honey, 1 cup frozen mixed berries, and more.

Yes, Ricotta And Scone Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta And Scone Bread Pudding

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