Blueberry Pancake French Toast Bake

Enjoy our Blueberry Pancake French Toast Bake for a perfect brunch treat featuring fluffy pancakes and juicy blueberries.

Indulge in the ultimate breakfast treat with our Blueberry Pancake French Toast Bake!

This easy-to-make recipe combines fluffy pancakes with a rich crumble topping and juicy blueberries for a deliciously sweet and satisfying morning meal.

Ingredients for Blueberry Pancake Bake

Pancakes – You can use store bought pancakes or homemade pancakes if you have time.

Eggs – 5 large eggs, room temperature is best.

Milk & Cream – The more cream you use the richer the flavour and texture of the bake. Use whole milk for best results.

Sugar – We are using a mixture of granulated sugar and brown sugar. You can go all one way or another but using a combination gives you just the right flavour.

Vanilla – Use pure vanilla extract for the best results, or just artificial if that is what you have on hand.

Blueberries – Fresh is best, but you can use frozen instead. If using frozen, do not thaw them out.

Flour – To help thicken the custard.

Looking for More Blueberry Recipes?

Check out more of my favourite blueberry recipes!

Craving something sweet and fruity? Try this easy recipe for delicious blueberry cream cheese bars made with cake mix and pie filling.

Whipped cream cheese frosting & fresh blueberries fill this Blueberry Lemon Cake Roll (Swiss Roll) a delicious dessert that gets rave reviews!

These Sheet Pan Blueberry Banana Pancakes are a great way to make a delicious, no-fuss breakfast for a crowd.

Blueberry Pancake French Toast Bake

Yields: 6-8 Servings | Prep time: 15 Minutes | Cook time: 1 hour | Chill time: 2 hours

Ingredients:

18 Frozen Blueberry Pancakes, thawed
5 Large eggs, room temperature
1 cup Milk, room temperature
3/4 cup Heavy Cream, room temperature
1/2 cup Granulated sugar
1 tbsp Vanilla extract
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 degrees Fahrenheit.

Bake for about 1 hour, until browned and centre is set up.

Allow to cool for 15 minutes.

Dust with powdered sugar before serving.