Pancake Casserole

 

 Prepare to include this new brunch staple into your Saturday routine. For a meal that the whole family will enjoy, top the Pancake Casserole recipe with powdered sugar, fresh berries, and even vanilla ice cream.

 

Ingredients

Cooking spray

Pancakes

6 large eggs

1 1/2 cups heavy cream

1 cup whole milk

1/4 cup granulated sugar

1 teaspoon vanilla bean paste

1/4 teaspoon kosher salt

butter and maple syrup, for serving

 

Coat a 13- x 9-inch baking dish lightly with cooking spray. Place the pancakes in three rows, slightly overlapped, beginning at one long end of the baking dish. In a mixing dish, combine the eggs, cream, milk, sugar, vanilla, and salt. Spread the mixture gently over the pancakes. Refrigerate for at least eight hours or as long as overnight. Prepare the oven to a temperature of 350 degrees Fahrenheit. Cook the casserole, covered, for twenty-five minutes in a preheated oven. Uncover and bake for an additional twenty-five minutes, till the middle is set. Allow to stand for five minutes. Top with butter pats and drizzle with syrup.