Strawberry Bread Pudding

Ingredients:

• 110 g of cream cheese at room temperature (about 0.5 cup)
• 110 g ricotta at room temperature (about 0.5 cup)
• 8 eggs
• 2 cups of milk
• 1 cup frozen strawberries (about 280g), thawed and drained
• 0.5 cups warm honey
• 1 teaspoon ground cinnamon
• 1 ciabatta (30-40 cm), cut into 2.5 cm cubes, peels removed

Preparation:

1. Place the cheeses in a large bowl and stir with a wooden spoon. Add the eggs, one at a time, mixing until fully incorporated before adding the next. Add the milk, strawberries, honey, cinnamon, and bread.
2. Place in a 20x25x5 cm baking dish. If making ahead, cover with plastic wrap and freeze for 1 day and up to 1 month.
3. To bake, preheat oven to 175°C (350°F) and bake, covered with foil, for 45 minutes. Increase oven temperature to 200°C (400°F), remove foil, and continue baking for another 30-35 minutes.