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Retro Rad Approved

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



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


  • 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


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.

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