Description
A family-friendly casserole perfect for brunch! Made with layers of fluffy pancakes soaked in a rich custard mixture, this dish is baked to perfection and topped with butter and maple syrup. Pair it with crispy bacon, fresh fruit, or eggs for a complete breakfast spread.
Ingredients
Units
Scale
- Cooking spray
- 24–30 pancakes (homemade or store-bought)
- 6 large eggs
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon kosher salt
- Unsalted butter and maple syrup, for serving
Instructions
- Prepare Baking Dish: Lightly coat a 13×9-inch baking dish with cooking spray.
- Arrange Pancakes: Place the pancakes in the baking dish in 3 rows, slightly overlapping, starting from one long end.
- Make Egg Mixture: In a medium bowl, whisk together the eggs, heavy cream, milk, sugar, vanilla bean paste, and salt until well combined.
- Pour Over Pancakes: Slowly pour the egg mixture over the pancakes, ensuring they are evenly soaked.
- Refrigerate: Cover the casserole and refrigerate for at least 8 hours or overnight to allow the flavors to meld.
- Bake: Preheat the oven to 350°F (175°C). Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes or until the center is set.
- Finish and Serve: Let the casserole rest for 5 minutes before serving. Dot with small pats of butter and drizzle generously with maple syrup.
Notes
- For added flavor, sprinkle cinnamon or nutmeg into the egg mixture.
- Use mini pancakes for a fun twist, or try flavored pancakes like chocolate chip or blueberry for variety.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 portion
- Calories: 380 kcal
- Sugar: 12g
- Sodium: 290
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 155mg