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Retro Rad Approved

Blueberry Pancake Bread Pudding

Prep Time: 15 mins

Cooking Time: 45 mins

Yield: 8 – 10 servings

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Ingredients

Bread Pudding:

  • 30 4-inch round blueberry pancakes, homemade or frozen
  • 8 large eggs, beaten
  • 3 ¼ cups Frigo® Whole Milk Ricotta Cheese
  • 1 cup half and half
  • ½ cup prepared lemon curd
  • ½ cup granulated sugar
  • 2 lemons, zest and juice
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon pumpkin pie spice
  • 2 cups fresh or frozen blueberries, divided
  • 2 cups granola, divided

Glaze:

  • ½ cup Frigo® Whole Milk Ricotta Cheese
  • ¼ cup powdered sugar
  • 2 tablespoons half and half
  • 1 lemon, juice and zest
  • ¼ teaspoon ground cardamom

Directions

Lightly grease a 9-inch x 13-inch baking dish or 3–quart oval baking dish.

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

In a blender, pulse 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 a third of the Frigo® Whole Milk Ricotta Cheese mixture over the bottom layer of pancakes, sprinkle with a third of the fresh blueberries and a third of the granola.

Arrange pancakes on top by lining up in three rows fashioned as shingles. Scatter a third of the fresh blueberries and a third of the granola over the top, tucking in between pancakes. Pour remaining Frigo® Whole Milk Ricotta Cheese mixture over the pancakes.

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

Meanwhile, make lemon ricotta glaze. In a blender, blend Frigo® Whole Milk Ricotta Cheese, powdered sugar, half and half, lemon juice and zest, and ¼ teaspoon cardamom until smooth.

When pudding is light golden brown and knife inserted 1 inch from edge comes out clean, remove from oven. Drizzle with lemon ricotta glaze and sprinkle with 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.