Blueberry Pancake Casserole with Custard Base inside a clay baking tray

Overnight Blueberry Pancake Casserole with Custard Base

Name: Blueberry Pancake Casserole with Custard Base | Thermador Recipes
Ingredients: 2 Cups Fresh blueberries, or mix of raspberries and chocolate chips; 4 Tbsp Softened butter, divided (or use more if needed); 4 large Eggs; 1 ½ Cups Half-and-Half; ¼ Cup Brown Sugar; 1 Tbsp Vanilla extract; ¼ Tsp Ground nutmeg or ground cloves; 1 Tsp Cinnamon; Powered sugar for dusting; Additional berries or Chocolate chips; Maple syrup or honey; Whipped Cream; Softened butter

Make mornings wonderful with this overnight blueberry pancake bake. Layers of tender pancakes with a custard base take this casserole extra special. If you love chocolate, add some chocolate chips to one row for a double flavored pancake casserole.

Ingredients

Serves 6-8 (About 20-24 pancakes, prepared about 6” diameter):

2 Cups Fresh blueberries, or mix of raspberries and chocolate chips

4 Tbsp Softened butter, divided (or use more if needed)

Custard Base:

4 large Eggs

1 ½ Cups Half-and-Half

¼ Cup Brown Sugar

1 Tbsp Vanilla extract

¼ Tsp Ground nutmeg or ground cloves

1 Tsp Cinnamon

Toppings:

Powered sugar for dusting

Additional berries or Chocolate chips

Maple syrup or honey

Whipped Cream

Softened butter

Instructions

Make the pancakes

Step 1: Prepare your favorite pancake mix.

Step 2: Heat a skillet over low/medium heat.

Step 3: Brush the heated skillet with butter and using about 1/4 cup of pancake batter per pancake, pour onto the buttered skillet. Immediately add some fresh blueberries (or other berries, chocolate chips) on top of thebatter.

Step 4: Cook until bubbles form on the surface, then flip and cook until golden. Make about 20-24 pancakes. Set aside to cool.

Make the Custard Base

Step 5: In bowl beat the eggs, half and half, brown sugar, vanilla, ground nutmeg (or ground cloves) and ground cinnamon. Mix until evenly combined.

Assemble Pancake Casserole

Step 6: Grease a 2-quart baking dish with softened butter. Cut pancakes in half and place them cut side down in baking dish.

Step 7: Arrange the pancakes in two layers. If desired top with some additional fresh berries or chocolate chips.

Step 8: Pour the custard base evenly over all the pancakes.

Step 9: Cover the dish and place the baking dish in the fridge and chill overnight or for at least 3 hours.

Bake & Serve the Casserole

Step 10: Pre-heat oven to 350°F. Cover the casserole with foil and bake for about 45-55 minutes or until the custard base is set and firm. Depending on how large and number of pancakes in your dish, baking time will vary.

Step 11: Check at 45 minutes first and if the custard is still a little runny continue baking for about 10 more minutes until the base is set.

Step 12: If you want to brown the top edges of the pancakes, remove the foil and continue to bake for another 3-5 minutes or until browned to your preference.

Step 13: Remove from oven and allow to cool. Add additional fresh berries on top if desired and sprinkle with powdered sugar. Serve with maple syrup