I was so excited to make lemon ricotta muffins with blackberries last night! I found a highly rated recipe online and decided to follow it exactly, quieting my urge to make healthy swaps. I let the butter sit out at room temperature to soften, had fresh blackberries from my bountiful basket, and ricotta from Trader Joe’s. The plan was to celebrate Colby getting sworn in as an attorney with these muffins. I’m so proud of him!
To my dismay, the five-star recipe I followed was less than stellar. The “muffins” turned out to be biscuits, and I don’t like biscuits! Colby was sweet and still ate a couple of them with about 3 glasses of milk to get the dryness out of his mouth. He even said he’d continue to eat them if I would put them in his lunch for work, but I can’t put him through that. I wound up eating the blackberries off the top of all the biscuits and going to bed irritated. That’s the last time I trust a recipe as is! I’m going with my gut from now on.
This morning I woke up with a great idea. Instead of freezing or tossing out the leftovers, why not use them to make bread pudding? Leftover biscuits are perfect for bread pudding! The moisture from the milk and eggs solves the dryness problem I have with grainy biscuits.
6-8 leftover biscuits (any kind)
1/3 cup egg whites
1 cup milk
1 tsp cinnamon
1/4 tsp ground nutmeg
1 tbs vanilla extract
1/2 cup of sugar or several packets of stevia (if not using sweet biscuits)
1. Preheat the oven to 350 degrees. Crumble biscuits into a large Pyrex dish (9×13″).
2. In a medium bowl, whisk together all remaining ingredients. Pour the mixture over the crumbled biscuits and allow to soak for 10-20 minutes.
3. Press your fingers into the crumbles to make sure they are all moist. Bake at 350 for 30 minutes or until the top of the pudding is golden.
4. Serve warm with ice cream or whipped cream!
So tasty!! If you want to make the same lemon ricotta biscuits I used, follow the recipe here. Try one, and then make this :)