Overnight Pancake Breakfast Bake Recipe
This Overnight Pancake Breakfast Bake is a delightful make-ahead dish that combines the convenience of frozen pancakes with a custard-like filling, topped with a sweet crumble. Perfect for busy mornings or leisurely brunches!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Frozen Pancakes:
- 24 frozen Pancakes, cut in half
Custard Filling:
- 6 large eggs
- 1 cup evaporated milk
- 1 1/2 cup whole milk
- 1 tsp vanilla
- 3 tsp sugar
- dash of nutmeg
- 1/2 cup flour
- 4 tbsp butter, melted
- cinnamon to taste
- 1/4 cup brown sugar
Instructions
- Prepare Pancakes: Cut each of the 24 frozen pancakes in half. Layer in a casserole dish.
- Make Custard Filling: Beat eggs, add milks, sugar, spices, and vanilla. Pour over pancakes in the dish.
- Chill Overnight: Cover the dish and refrigerate overnight.
- Bake: Preheat oven. Make crumb topping with flour, brown sugar, cinnamon, and butter. Sprinkle over casserole.
- Cook: Bake for 45-50 minutes at 350°F until set.
- Serve: Enjoy with fresh fruit or syrup.
Notes
- This dish can be customized with additions like nuts, raisins, or chocolate chips in the layers.
- Ensure the custard is fully cooked by checking with a knife inserted in the center.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 190mg
Keywords: Pancake Bake, Breakfast Casserole, Make-Ahead Breakfast
