Braided Bread – Ricotta Pudding


Ca 450g Braided Bread or Croissant (min. A day old)

250 g Ricotta

3 Eggs (1 in Cream, 2 in Milk)

400 ml Milk

70g Sugar (40g in Ricotta, 30g in Milk)

2 tsp Vanilla Extract

Zest of a lemon

80g Raisin

80g Sour cream

Prep.time: 10 mintes

Cooking time: 30 minutes

You’ll need: Balloon Whisk


  1. Preheat oven to 180C
  2. Cut the braided bread into 1-1.5 cm thick slices
  3. Attach balloon whisk, add 1 egg, ricotta, sour cream, sugar, vanilla extract, lemon zest and raisins in the bowl and whisk until creamy
  4. Dissolve remaining sugar in milk and mix with egg.
  5. Butter a heat proof dish.
  6. Arrange half of the bread in the bottom of the dish, pour over half of the egg custard, spread ricotta mixture, top with remaining bread and custard.
  7. Bake pudding for 30 minutes, serve with caster sugar and vanilla sauce.

Baked in partnership with Kenwood Switzerland


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