Easy Overnight Pancake Casserole with Streusel Topping
Description
Perfect for Christmas morning, this easy overnight breakfast casserole pairs pancakes with a creamy custard and a crunchy streusel topping.
Ingredients
•
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 1/4 cups heavy cream
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3/4 cup milk
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1 teaspoon vanilla extract
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1/4 teaspoon ground cinnamon
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1/4 teaspoon kosher salt
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1/2 cup finely chopped pecans
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1/3 cup all-purpose flour
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1/4 cup brown sugar
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1/2 teaspoon ground cinnamon
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1/4 teaspoon kosher salt
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1/4 cup cold unsalted butter, cubed
Directions
1
Lightly butter a 9x13-inch baking dish.
2
To prepare the 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.
3
Whisk eggs, heavy cream, milk, vanilla, cinnamon, and salt together in a large bowl. Pour over pancakes. Cover and refrigerate the casserole for 8 hours, to overnight.
4
When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
5
To make the streusel 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.
6
Remove pancakes from the refrigerator and uncover. Sprinkle streusel topping evenly over the top.
7
Bake in the preheated oven until golden brown and cooked throughout, about 55 minutes.