What was intended to be a quick breakfast casserole ended up a much longer but lovely improv as I realized too late into the process that we had no cream cheese. What we did have was PLENTY of whole milk. So instead we made a lovely fresh ricotta and added blueberries for a lovely breakfast bread pudding that was even better on day two.
Blueberry Ricotta Breakfast Casserole
Ingredients
Instructions
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Tear your bread by hand or cube and place into your casserole baking tray. Drizzle with melted butter. Whisk your eggs, yogurt, 4 tsp of sugar and vanilla (we used the blender) and pour over your bread. Toss to coat and let sit while you make the ricotta.
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Place your whole milk in a sauce pot over medium and heat until very hot but not boiling. Add your vinegar and stir until you have curds and whey. Strain into a fine mesh colander, saving the whey for future use if desired (we often make bread with it). Sweeten the ricotta with the remaining 3 teaspoons of sugar and mix well. Dollop the sweetened cheese on top of your bread mixture. Top with blueberries and stir lightly to combine.
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Bake at 400° for 45 minutes or until bread custard is set. We covered ours with a baking sheet and went a little longer. Serve warm with powered sugar or maple syrup if desired.
