Ricotta And Scone Bread Pudding

• 6 scones fruit, halved
• 2 tablespoons butter
• 2 tablespoons honey
• 1 cup frozen mixed berries
• 1 cup ricotta smooth
• 1 cup milk
• 2/3 cup heavy cream plus extra, to serve
• 3 large eggs
• 1/2 cup sugar
• 3 large egg yolks
• 1 zest orange, finely grated
• powdered sugar for dusting

1. Preheat oven to 350u0b0F. Lightly grease a shallow 6-cup baking dish.
2. Brush scones with combined butter and honey. Arrange in rows in dish slightly overlapping. Insert berries and dollops of ricotta between slices.
3. Pour milk and cream into a small saucepan. Stir over a medium heat until almost boiling.
4. In a large bowl, whisk eggs, sugar and yolks together. Gradually add hot milk mixture, whisking constantly until combined. Stir in zest. Carefully pour over scones. Set aside 5 minutes.
5. Cover dish with foil. Bake 20 minutes. Remove foil and bake a further 15-20 minutes, until firm.
6. Serve pudding hot, dusted with powdered sugar and accompanied with extra cream.

scones fruit, butter, honey, ricotta smooth, milk, heavy cream, eggs, sugar, egg yolks, zest orange, powdered sugar

Taken from www.yummly.com/recipe/Ricotta-and-Scone-Bread-Pudding-1404407 (may not work)