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Blueberry Pancake Bread Pudding
Bread pudding and pancakes in one breakfast dish? Yes, it’s an amazing breakfast casserole topped with lemon curd, granola, and fresh blueberries!
Prep Time: 15 mins
Cooking Time: 45 mins
Yield: 8 – 10 servings
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.
