Prep Time: 15 mins
Cooking Time: 45 mins
Yield: 8 – 10 servings
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.