Ingredients
– 18 pancakes forms the base layer for the casserole
– 6 large eggs help bind the mixture and add richness
– 2¼ cups half and half provides creaminess for the custard
– 1/3 cup brown sugar adds a sweet, caramel-like flavor
– 1 teaspoon vanilla extract enhances the overall taste with a warm aroma
– ¼ teaspoon cinnamon brings a subtle spice for depth
– ¼ teaspoon salt balances the sweetness and improves flavor
– 1½ cups blueberries tops the casserole for a fruity burst
– Flaxseed meal mixed with water makes it vegan while maintaining texture
– Almond or soy milk reduces calories for diet-conscious eaters
Instructions
1-Preheat your oven to 350°F and grease a casserole dish to avoid sticking.
2-In a large bowl, mix the eggs, half and half, brown sugar, vanilla, cinnamon, and salt until fully combined.
3-Pour the custard mixture evenly over the arranged pancakes in the dish.
4-Cover and refrigerate for at least eight hours or overnight to let it soak.
5-Uncover the casserole, sprinkle the 1½ cups of blueberries on top, and bake for about 50 minutes until the edges are golden and the custard is set.
6-Let it cool slightly before serving, and add powdered sugar and maple syrup if you like.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏰ Prepare the casserole the night before for improved flavor and texture.
🍓 Use fresh or frozen blueberries, or substitute with other fruits or chocolate chips for variety.
🥶 Refrigerate leftovers for up to 3 days or freeze baked casserole for up to 2 months. Reheat thoroughly before serving.
- Prep Time: 10 minutes
- Chilling time: 8 hours
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 414 kcal
- Sugar: 17 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 180 mg