Scrumptious Blueberry Pancake French Toast Bake

I am typically not a big breakfast fan. Not because I don’t love the endless amount of yummy breakfast foods out there, but for some reason my tummy cannot handle eating food too early in the morning. However, my family LOVES it when I cook them special breakfasts. My husband and children all adore blueberry pancakes and french toast. So why not combine them into one delicious blueberry pancake french toast bake? This simple yet delicious breakfast food will become an instant hit with those you serve it to!

And the best part? It can be served as breakfast, brunch, or a dessert that goes well with coffee or tea!

Ingredients

18 Frozen Blueberry Pancakes, thawed
5 Eggs
1 cup Milk
3/4 cup Heavy Cream
1/2 cup Sugar
1 tbsp Vanilla
3/4 cup Blueberries
1/2 cup Flour
1/4 cup Brown Sugar
1/2 tsp Cinnamon
1/4 tsp Salt
1/4 cup Butter, cold and cut into cubes

Directions

Grease a 9×13-inch baking dish with butter.
Cut pancakes in half and layer in baking dish cut side down.
Distribute half of the blueberries in with the pancakes as you put them in place.

Whisk together eggs, milk, cream, sugar and vanilla.
Pour mixture over the pancakes (insure all get wet).
Spread the remaining blueberries over the top of pancakes.
Combine the flour, sugar, cinnamon and salt.
Cut the butter into the other ingredients with a fork to make a course crumble topping.
Sprinkle over the pancakes.

Allow to soak in the fridge for at least 2 hours.
Preheat oven to 350.
Bake for about 1 hour, until browned and center is set up.
Allow to cool for 15 minutes.
Dust with powdered sugar before serving.

Scrumptious Blueberry Pancake French Toast Bake

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Ingredients

• [img src="https://welcometothefamilytable.com/wp-content/uploads/2015/01/French-Toast-Bake-Ingredients.jpg" width="700" height="467" class="aligncenter size-full" title="French Toast Bake Ingredients"]
• 18 small blueberry pancakes
• 5 eggs
• 1 cup skim milk (you can use any kind you wish)
• 3/4 cup heavy cream
• 1/2 cup sugar in the raw
• 1 tbsp Pure Vanilla Extract
• 3/4 cup fresh blueberries
• 1/2 cup Flour
• 1/4 cup Brown Sugar
• 1/2 tsp Cinnamon
• 1/4 tsp Salt
• 1/4 cup Butter, cold and cut into cubes

Instructions

Grease a 9x13-inch baking dish with butter.

Cut pancakes in half and layer in baking dish cut side down.

Distribute half of the blueberries in with the pancakes as you put them in place.

Whisk together eggs, milk, cream, sugar and vanilla.

Pour mixture over the pancakes (insure all get wet).

Spread the remaining blueberries over the top of pancakes.

Combine the flour, sugar, cinnamon and salt.

Cut the butter into the other ingredients with a fork to make a course crumble topping.

Sprinkle over the pancakes.

Allow to soak in the fridge for at least 2 hours.

Preheat oven to 350.

Bake for about 1 hour, until browned and center is set up.

Allow to cool for 15 minutes.

Dust with powdered sugar before serving.

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