Vacation Breakfast Day 3, Buttermilk Bread Pudding

Tiny pansies growing on the front walk

I am excellent at using up leftovers in recipes. What do you do with 1/2 cup of ricotta cheese, 1/4 cup of buttermilk and a 1/3 of a baguette? Make bread pudding, of course! A very good, easy breakfast dish because you make it the night before and then bake it in the morning.

Buttermilk Ricotta Bread Pudding

INGREDIENTS

Leftover bread cut up in small pieces, in this case about 1/3 of 
         a baguette
2 T butter, melted
1/4 cup buttermilk
1/2 cup ricotta
1/4 cup sugar
3 eggs
1 t vanilla
Dash of salt


1) Place bread in baking dish. Cover with melted butter. Stir so the butter is spread throughout.







2) Stir the remaining ingredients together. Mix well. Cover and place in refrigerator overnight.







3) Preheat oven to 375 degrees. Uncover the bread pudding and bake until the middle is set and the top is turning golden brown. The exact time will depend on the baking dish and depth of the bread pudding in the dish. Mine took about 30 minutes. If desired, serve with fruit, syrup, or berry compote.

ENJOY!