Easy Overnight Pancake Casserole with Streusel Topping
Perfect for Christmas morning, this easy overnight breakfast casserole pairs pancakes with a creamy custard and a crunchy streusel topping.
Total Time
9 hr 15 min
Prep Time
20 min
Cook Time
55 min
Servings
12
Ingredients
- •1 (2 pound) package frozen pancakes (such as De Wafelbakkers®), cut in half
- •5 large eggs
- •1¼ 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
Instructions
- 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.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.