Easy Overnight Pancake Casserole with Streusel Topping
This easy overnight pancake casserole is a great option for a breakfast on Christmas morning! The pancakes absorb the custardy mixture, resulting in a bread pudding-like consistency. The crunchy streusel topping is a nice contrast. Serve with plenty of warm maple syrup and hot coffee or cold milk.
This easy overnight pancake casserole is a great option for a breakfast on Christmas morning! The pancakes absorb the custardy mixture, resulting in a bread pudding-like consistency. The crunchy streusel topping is a nice contrast. Serve with plenty of warm maple syrup and hot coffee or cold milk.
Ingredients
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1 (2 pound) package frozen pancakes (such as De Wafelbakkers®), cut in half
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5 large eggs
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1 ¼ cups heavy cream
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¾ cup milk
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1 teaspoon vanilla extract
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¼ teaspoon ground cinnamon
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¼ teaspoon kosher salt
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½ cup finely chopped pecans
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⅓ cup all-purpose flour
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¼ cup brown sugar
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½ teaspoon ground cinnamon
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¼ teaspoon kosher salt
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¼ cup cold unsalted butter, cubed
Method
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Lightly butter a 9x13-inch baking dish.
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Prepare casserole: Prick each pancake half several times with a fork. Place in the prepared baking dish in 2 to 3 long rows, overlapping in a shingled formation.
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Whisk together eggs, heavy cream, milk, vanilla, cinnamon, and salt. Pour over the pancakes. Cover and refrigerate for 8 hours, to overnight.
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When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
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Prepare topping: Combine pecans, flour, brown sugar, cinnamon, and salt in a medium bowl. Add butter and mix with a fork or your fingers until crumbly.
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Remove pancakes from the refrigerator and uncover. Sprinkle streusel topping evenly over the top.
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Bake in the preheated oven until golden brown and cooked throughout, about 55 minutes.
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