Easy Overnight Pancake Casserole with Streusel Topping
Ingredients
- 1 (2 pound) package frozen pancakes (such as De Wafelbakkers®), cut in half
- 5 large eggs
- 1 ¼ cups heavy cream
- ¾ cup milk
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup finely chopped pecans
- ⅓ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup cold unsalted butter, cubed
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Instructions
- Lightly butter a 9x13-inch baking dish.
- Prepare 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.
- Whisk together eggs, heavy cream, milk, vanilla, cinnamon, and salt. Pour over the pancakes. Cover and refrigerate for 8 hours, to overnight.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
- Prepare 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.
- Remove pancakes from the refrigerator and uncover. Sprinkle streusel topping evenly over the top.
- Bake in the preheated oven until golden brown and cooked throughout, about 55 minutes.
Source
Original recipe: View Original