If you are needing an easy breakfast idea this Blueberry Pancake French Toast Casserole will be perfect for you. Blueberry Pancakes meet French Toast in this awesome breakfast dish. Pancakes are always a hit but feeding my family requires bunches and bunches of pancakes. Last week I had picked up some frozen blueberry pancakes with a coupon that I had on hand. One bag really isn’t always enough to feed this gang. Since everyone enjoyed the Cinnamon Roll French Toast Casserole, I decide to make a similar breakfast bake with blueberry pancakes.
Blueberry Pancake French Toast Casserole
I was not quite sure how this dish would turn out. I was a bit nervous. But, how could I go wrong though with pancakes and blueberries in a casserole form?
This Blueberry Pancake French Toast Casserole turned out fabulous! So much so that I am having to make a second batch so the family can enjoy it again for “dinner for breakfast” this week. Some of us drizzled on a bit of syrup. Perfect with morning coffee. Plus this breakfast filled the whole family so great when feeding a crowd at the office or for brunch.
The ingredients need for you to make up this yummy Blueberry Pancake French Toast Bake are pretty simple. Just grab some frozen blueberry waffles (or make your own favorite pancake recipe ahead of time), eggs, milk, heavy cream and the rest of your standard French Toast ingredients plus some fresh or frozen blueberries.
18 Frozen Blueberry Pancakes, thawed (Or make your favorite pancake recipe ahead of time)
1 cup Milk
3/4 cup Heavy Cream
1/2 cup Sugar
1 tbsp Vanilla
3/4 cup Blueberries
1/2 cup Flour
1/4 cup Brown Sugar
1/2 tsp Cinnamon
1/4 tsp Salt
1/4 cup Butter, cold and cut into cubes
Grease a 9×13-inch baking dish with butter.
Cut pancakes in half and layer in baking dish cut side down.
Distribute half of the blueberries in with the pancakes as you put them in place.
Whisk together eggs, milk, cream, sugar and vanilla.
Pour mixture over the pancakes (insure all get wet).
Spread the remaining blueberries over the top of pancakes.
Combine the flour, sugar, cinnamon and salt.
Cut the butter into the other ingredients with a fork to make a course crumble topping.
Sprinkle over the pancakes.
Allow to soak in the fridge for at least 2 hours.
Preheat oven to 350.
Bake for about 1 hour, until browned and center is set up.
Allow to cool for 15 minutes.
Dust with powdered sugar before serving.