Creamy ricotta bread pudding topped with buttery caramelized almonds—cozy, rich, and perfect for brunch or dessert.

Scale

Ricotta Bread Pudding:

4 cups day-old bread, cubed

1 cup whole milk ricotta

1 1/2 cups whole milk

3 large eggs

1/2 cup granulated sugar

1/4 cup brown sugar

2 tbsp melted butter

1 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

Caramelized Almond Topping:

3/4 cup sliced almonds

3 tbsp butter

1/4 cup brown sugar

1 tbsp heavy cream

Pinch of salt

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1. Preheat oven to 350°F and grease baking dish.

2. Add bread cubes to dish.

3. Whisk ricotta, milk, eggs, sugars, butter, vanilla, and spices.

4. Pour custard over bread and rest 10 minutes.

5. Bake 35–40 minutes until set.

6. Toast almonds in butter.

7. Add brown sugar, cream, and salt; cook until glossy.

8. Top pudding with caramelized almonds and serve warm.

Use day-old bread for best texture.

Whole milk ricotta gives creamiest result.

Serve warm for best flavor.