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.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 393 Calories

Ingredients

• 1 teaspoon vanilla extract
• 5 large eggs
• 1 (2 pound) package frozen pancakes (such as De Wafelbakkers®), cut in half
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground cinnamon
• 0.75 cup milk
• 0.25 cup brown sugar
• 1.25 cups heavy cream
• 0.25 teaspoon kosher salt
• 0.5 cup finely chopped pecans
• 0.333 cup all-purpose flour
• 0.25 cup cold unsalted butter, cubed

Recipe Instructions

Step 1

When ready to bake, preheat the oven to 350 degrees F (175 degrees C).

Step 2

Lightly butter a 9x13-inch baking dish.

Step 3

Remove pancakes from the refrigerator and uncover. Sprinkle streusel topping evenly over the top.

Step 4

Bake in the preheated oven until golden brown and cooked throughout, about 55 minutes.

Step 5

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.

Step 6

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.

Step 7

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.