Breakfast & Brunchcountryliving4.0
Blueberry-Pecan Pancake Bread Pudding
Bread pudding and pancakes at the same time? Yes, it's as amazing as it sounds.
👥 6 Servings⏱️ Prep & Cook: 5h 35m⏳ Prep: 35 min👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
- ●griddle
- ●baking dish
- ●oven
📝 Preparation Steps
1
Combine flour, pecans, sugar, baking powder, baking soda, and ½ teaspoon salt in a bowl. Whisk together milk, sour cream, and 1 egg in a separate bowl. Stir milk mixture into flour mixture until just blended and smooth.
2
Heat a griddle or large nonstick skillet over medium heat; butter. Pour about ¼ cup batter for each pancake onto griddle. Cook until tops are covered with bubbles and edges look dry, 3 to ⏱️ 4 minutes. Turn and cook until plump and cooked through, 3 to ⏱️ 4 minutes. Repeat with remaining batter.
3
Slice each pancake in half and arrange, flat side down, in two snug rows in an 8-by-8-inch baking dish. Scatter half of blueberries over pancakes, tucking a few between pancakes. Whisk together half-and-half, sugar, vanilla, cinnamon, remaining 4 eggs, and remaining ½ teaspoon salt in a bowl. Pour egg mixture over pancakes. Chill at least ⏱️ 4 hours and up to overnight.
large eggs, divided5
4
Preheat oven to 350°F degrees. Bake until puffed and set, 35 to ⏱️ 40 minutes. Let stand ⏱️ 10 minutes.
5
Sprinkle with remaining blueberries and drizzle with Honey Sour Cream. Serve warm.
6
Honey Sour Cream: Whisk together sour cream, half-and-half, honey, lemon zest, and a pinch of salt until smooth. Makes 1/2 cup.
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