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5 from 1 vote

Blueberry Pecan Pancake Bread Pudding

Easy to make ahead of time and pop in oven for a great breakfast
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Servings: 8 people
Calories: 220kcal
Cost: 10

Equipment

  • 8 x 8 baking dish

Ingredients

  • 8 Frozen Homestyle Pancakes
  • 4 large Eggs
  • 2 cups Half & Half
  • ½ cup Sugar
  • ½ tsp salt
  • 1 ½ tsp vanilla extract
  • ½ tsp ground cinnamon
  • 1 6 oz Package Fresh Blueberries
  • ½ cup chopped pecans

Instructions

  • Oil Baking Dish
  • Slice each pancake in half and arrange with cut flat side down in two snug rows in baking dish
  • Scatter blueberries and pecans over and in between each pancake
  • Whisk together remaining ingredients & pour over pancakes
  • Cover and Chill for 4 hours or overnight
  • Preheat Oven 350°
  • Bake 35-40 minutes or until puffed
  • Let stand for 10 minutes
  • Sprinkle with remaining blueberries and pecans.
  • Drizzle with Honey Sour Cream (optional)
  • Serve Warm