Blueberry Pancake French Toast

Prep Time: 35 mins | Cook Time: 60 mins | Course: Breakfast | Servings: 8

Blueberry pancake french toast with a custard sauce and fresh blueberries, topped with a crunchy brown sugar streusel topping. It’s a great way to make brunch for a crowd by preparing the night before or even to use up leftover pancakes. Inspired by Jen at Cincy Shopper https://cincyshopper.com/blueberry-pancake-french-toast-casserole/ 

Pancakes:

2 cups flour

1 Tablespoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 cups buttermilk

2 eggs

¼ cup olive oil

1 teaspoon vanilla

1 cup blueberries

Custard:

6 eggs

½ cup brown sugar

1 cup heavy cream

½ cup sour cream

1 Tablespoon vanilla

¼ teaspoon salt

Brown Sugar Streusel:

½ cup flour

¼ cup brown sugar

¼ cup butter, melted

1 teaspoon cinnamon

Salt, a pinch

Whisk flour, baking powder, baking soda, and salt in a mixing bowl. In a measuring bowl, whisk buttermilk, eggs, olive oil, and vanilla. Stir the buttermilk mixture into the dry ingredients until combined. Fry pancakes over a griddle on moderate heat for a couple of minutes per side. You may need around 18 pancakes. Scatter blueberries on top of and in between the pancakes.

In a 9.13 casserole dish, line the pancakes up vertically. Whisk eggs, brown sugar, heavy cream, sour cream, vanilla, and salt together in a mixing bowl. Pour the custard over the pancakes and cover with plastic wrap. Refrigerate overnight or at least for 2-3 hours.

Mix the streusel ingredients together and scatter evenly over the pancakes. 

Place the casserole in a cold oven and then turn it on to 350*. Bake for about 1 hour. The custard will be set and lightly browned. Serve with maple syrup, a dusting of powdered sugar, and additional berries.