Easy Overnight Pancake Casserole with Streusel Topping

This easy overnight pancake casserole is a great option for a breakfast on Christmas morning! The pancakes absorb the custardy mixture, resulting in a bread pudding-like consistency. The crunchy streusel topping is a nice contrast. Serve with plenty of warm maple syrup and hot coffee or cold milk.

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

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¾ cup milk
• ¼ teaspoon ground cinnamon
• ⅓ cup all-purpose flour
• ¼ cup brown sugar
• ½ cup finely chopped pecans
• 1 ¼ cups heavy cream
• 5 large eggs
• ¼ teaspoon kosher salt
• ¼ cup cold unsalted butter, cubed
• 1 (2 pound) package frozen pancakes (such as De Wafelbakkers®), cut in half

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

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.

Step 4

Whisk together eggs, heavy cream, milk, vanilla, cinnamon, and salt. Pour over the pancakes. Cover and refrigerate for 8 hours, to overnight.

Step 5

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.

Step 6

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

Step 7

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