Ingredients
- 24 frozen pancakes
- 6 large eggs
- 2 cups half and half cream
- 1 tablespoon light brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup semi sweet chocolate chips (adjust to your taste)
- 1 cup chopped pecans (adjust to your taste)
Instructions
- Grease 9x13 casserole dish. Cut pancakes in half. Line dish the dish with the pancakes, standing pancakes cut side down in casserole dish, making two overlapping rows.
- In a large bowl, whisk together eggs, cream, brown sugar, vanilla extract, ground cinnamon and salt. Pour over pancakes, making sure that each pancake is soaked.
- Sprinkle pecans and chocolate chips over the pancakes, tucking some in between the rows. Cover with aluminum foil and refrigerate 2 hours to overnight.
- When you are ready to bake, remove the casserole dish from the refrigerator to take the chill off and preheat oven to 350℉. Place the casserole in the preheated oven with the foil on. Bake for 45 minutes or until the custard in the center is set.
- Add a few pats of butter to the top, if desired. Allow casserole to sit for 5 minutes before serving with maple syrup!
Notes
- Make sure the pancakes are placed cut side down in the casserole dish. The cut side makes it easier for the pancakes to absorb the rich egg custard.
- Don't skimp on the refrigerated soaking time. If the pancakes haven't absorbed enough of the custard, they will be tough after baking in the oven. The longer the soak time, the better the casserole!
- I love the shortcut of using frozen pancakes, but if you want to make your own, here are some things to know!
- Freshly-made pancakes absorb the custard more quickly if you want to make your own pancakes from a mix or from scratch.
- Making your own pancakes also lets you control how thick or thin your pancakes are. Frozen pancakes are always on the thin side.
Nutrition
Calories: 657kcal | Carbohydrates: 60g | Protein: 16g | Fat: 40g | Sodium: 781mg | Sugar: 16g