Lemon Ricotta Blueberry Bread Pudding

Preheat oven to 350° F. Grease a 2-1/2 quart casserole. In a large bowl, beat the eggs. Mix in sugar and ricotta cheese. Add the lemon zest and juice, milk, vanilla, cardamom and beat until evenly combined. Stir in the melted butter.

Cut the bread into 1-1/2 inch cubes. Add the bread cubes to the milk and egg mixture and stir until all pieces of bread are completely covered. Let sit for 20 minutes. Stir in the blueberries and pour into the casserole pan.

Bake at 350° F for 40-45 minutes until the top is evenly browned. Remove from the oven and let rest for 15-20 minutes before serving. Top with cream to serve if desired.