Directions

Lightly grease a 9x13-inch baking dish or 3-quart oval baking dish.

 Line the bottom of the greased baking dish with one layer of pancakes.

In a blender, pulse the eggs, Frigo® Whole Milk Ricotta Cheese, half and half, lemon curd, sugar, lemon juice and zest, ground cardamom and pumpkin pie spice until blended smooth.

Pour 1/3 of the Frigo® Whole Milk Ricotta Cheese mixture over the bottom layer of pancakes, and sprinkle with 1/3 of the fresh blueberries and 1/3 of the granola.

Arrange the pancakes on top by lining them up in 3 rows, fashioned like shingles. Scatter 1/3 of the fresh blueberries and 1/3 of the granola over the top, tucking them in between the pancakes. Then, pour the remaining Frigo® Whole Milk Ricotta Cheese mixture over the pancakes.

Cover the baking dish with aluminum foil, place it on the center rack of the oven and set the oven to 350°F. Bake it for 30 minutes, remove the foil and bake it until it’s golden brown and the custard is set, about 15 minutes more.

Meanwhile, make the Lemon Ricotta Glaze by blending the glaze ingredients in a blender.

When the pudding is light golden brown and a knife inserted 1 inch from the edge comes out clean, remove it from the oven. Drizzle the Lemon Ricotta Glaze over it and sprinkle it with the remaining blueberries and granola.

Note: The glaze can be made and the bread pudding can be assembled the night before and baked in the morning.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.