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Blueberry Pecan Pancake Bread Pudding

Easy to make ahead of time dessert or breakfast recipe
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: desserts
Servings: 8
Calories: 209kcal
Author: Rachel

Ingredients

  • 8 Frozen HomestylePancakes
  • 4 large eggs
  • 2 cups half and half
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 - 6 ox. package fresh blueberries
  • 1/2 cup chopped pecans

Instructions

  • Wash Blueberries and allow to dry
  • Grease 8x8 Baking Dish
  • Cut pancakes in half and place in baking dish with flat edge down in two snug rows.
  • Scatter blueberries and pecans over and in between pancakes
  • Whisk together remaining ingredients and pour evenly over pancakes
  • Chill over for 4 hours or over night
  • Preheat oven 350 degrees
  • Bake 35 - 40 minutes or until puffed
  • Let stand 10 minutes
  • Sprinkle with remaining blueberries and pecans
  • Serve warm
  • Drizzle with Honey Sour Cream (optional

Notes

Prepared dish can be frozen for up to one week before baking.
Remove from freezer and place in refrigerator 24 hours before cooking.
Reserve small portion of blue berries and pecans to garnish after cooking.