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1
Preheat the oven to 400 degrees F. In a medium bowl, toss together the bread cubes and melted butter.
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2
Add the vanilla sugar and toss until the bread cubes are coated in sugar.
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3
Arrange the bread cubes in a single layer on a parchment-lined baking sheet and bake until golden brown, about 8 to 10 minutes.
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4
Cool completely.
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5
In a small saucepan, bring the orange juice, lemon juice, and sugar to a simmer, over medium-low heat.
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6
Stir until the sugar has dissolved, about 2 to 3 minutes.
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7
Add the blueberries and strawberries and simmer until the fruit softens, about 6 to 8 minutes.
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8
Cool the syrup to room temperature.
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9
For the Ricotta:
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10
Combine all the ingredients in a medium bowl.
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11
Mix well.
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12
To serve: Divide the ricotta mixture between 4 decorative dessert bowls.
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13
Spoon the fruit syrup over the ricotta and top with the croutons.
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14
Garnish with the sliced mint.
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15
Place the sugar in the bowl of a food processor.
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16
Using a paring knife, slice the vanilla bean in half, lengthways, and scrape out the seeds.
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17
Add the vanilla seeds to the sugar.
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18
Pulse 10 to 15 times until the vanilla and sugar are combined.
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19
Cut the empty vanilla pod into 1-inch pieces and place in a glass mason jar.
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20
Add the vanilla sugar to the jar and seal.
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21
Shake the jar before using.
