Blueberry Ricotta Breakfast Casserole

Servings:

Ingredients:

• 9 Eggs
• 1 cup Plain Greek Yogurt
• 10 cup Torn or cubed bread
• 1 cup Blueberries
• 2 cup Ricotta
• 7 tsp Sugar (divided)
• 128 oz Whole milk (1 gallon)
• 0.5 cup White Vinegar
• 1 tbsp Vanilla

Directions:

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.
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.
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.