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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

Instructions
 

  • Grease a 9x13-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.