CRANAPPLE RICOTTA PUDDING

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Cranapple Ricotta Pudding image

Sweet-Tart with cheesecake texture/sourdough bread pudding all-in-one! Honey-crisp apples and fresh cranberries inspired me to bake a bread pudding, with a touch of real maple syrup. It's comfort food for this February day, when we are expecting a blizzard in New England.

Provided by Beth M. @BakinTime

Categories     Fruit Desserts

Number Of Ingredients 8

2 large honeycrisp apples, peeled and sliced
1 1/2 cup(s) fresh cranberries, chopped
1 pound(s) ricotta cheese
2 large eggs, stirred
2 teaspoon(s) vanilla extract
1/2 cup(s) sugar
6 slice(s) sourdough bread, crust removed, cut into strips
2 tablespoon(s) real maple syrup

Steps:

  • Grease a 2 quart casserole, preheat oven to 350 degrees. Slice apples, chop cranberries. Cut crust off bread and cut bread into about 1/2 inch strips.
  • Mix the two eggs beaten with the ricotta cheese, add the vanilla. Take half the bread and place it first in the casserole, second layer will be half the apples and half of the cranberries, then pour about half of the egg/cheese mixture over and spread evenly.
  • Repeat the layers: bread, fruit, egg & cheese mixture, and last top this with two tablespoons of real maple syrup.
  • Bake uncovered for one hour. Cool slightly and serve!

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