Blueberry Pancake French Toast Bake

Looking for a great new breakfast recipe?  Check out this sumptuous Blueberry Pancake French Toast Bake!  Pancakes, a French Toast Mixture, Blueberries and a delicious crumble topping.  You could even eat this as dessert, it is that good!

Blueberry Pancake French Toast Bake

Ingredients:

18 Frozen Blueberry Pancakes, thawed
5 Eggs
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

Directions:

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 centre is set up.
Allow to cool for 15 minutes.
Dust with powdered sugar before serving.

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Blueberry Pancake French Toast Bake

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Ingredients

• 18 Frozen Blueberry Pancakes, thawed
• 5 Eggs
• 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

Instructions

1. Grease a 9x13-inch baking dish with butter.
2. Cut pancakes in half and layer in baking dish cut side down.
3. Distribute half of the blueberries in with the pancakes as you put them in place.
4. Whisk together eggs, milk, cream, sugar and vanilla.
5. Pour mixture over the pancakes (insure all get wet).
6. Spread the remaining blueberries over the top of pancakes.
7. Combine the flour, sugar, cinnamon and salt.
8. Cut the butter into the other ingredients with a fork to make a course crumble topping.
9. Sprinkle over the pancakes.
10. Allow to soak in the fridge for at least 2 hours.
11. Preheat oven to 350.
12. Bake for about 1 hour, until browned and centre is set up.
13. Allow to cool for 15 minutes.
14. Dust with powdered sugar before serving.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Liz Lampman

Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.