Blueberry-Pecan Pancake Bread Pudding

Name: Blueberry-Pecan Pancake Bread Pudding
Prep time: 35 min
Total time: 5 h 35 min
Yield: 6
Ingredients: 1 1/2 c. all-purpose flour, spooned and leveled; 1/2 c. chopped toasted pecans; 1 1/2 tsp. sugar; 1 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1 tsp. kosher salt, divided; 1 c. milk; 1/3 c. sour cream; 5 large eggs, divided; Unsalted butter, for griddle; 1 6-oz. package fresh blueberries, divided; 2 c. half-and-half; 1/2 c. sugar; 1 1/2 tsp. pure vanilla extract; 1/2 tsp. ground cinnamon; 2 tbsp. half-and-half; 2 tbsp. Honey; 2 tsp. lemon zest; Kosher salt

By Marian Cooper CairnsPublished: Feb 11, 2016

3 Ratings

Jump to recipe

pan of blueberry pecan pancake bread pudding on a table

Mary Britton

Yields:

Prep Time:

35 mins

Total Time:

5 hrs 35 mins

Bread pudding and pancakes at the same time? Yes, it's as amazing as it sounds.

Advertisement - Continue Reading Below

Ingredients

1 1/2 cups all-purpose flour, spooned and leveled
1/2 cup chopped toasted pecans
1 1/2 tsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt, divided
1 cup milk
1/3 cup sour cream
5 large eggs, divided
Unsalted butter, for griddle
1 6-oz. package fresh blueberries, divided
2 cups half-and-half
1/2 cup sugar
1 1/2 tsp. pure vanilla extract
1/2 tsp. ground cinnamon

Honey Sour Cream

1/3 cup sour cream
2 Tbsp. half-and-half
2 Tbsp. Honey
2 tsp. lemon zest
Kosher salt

Directions

1. Step 1Combine flour, pecans, sugar, baking powder, baking soda, and ½ teaspoon salt in a bowl. Whisk together milk, sour cream, and 1 egg in a separate bowl. Stir milk mixture into flour mixture until just blended and smooth.
2. Step 2Heat a griddle or large nonstick skillet over medium heat; butter. Pour about ¼ cup batter for each pancake onto griddle. Cook until tops are covered with bubbles and edges look dry, 3 to 4 minutes. Turn and cook until plump and cooked through, 3 to 4 minutes. Repeat with remaining batter.
3. Step 3Slice each pancake in half and arrange, flat side down, in two snug rows in an 8-by-8-inch baking dish. Scatter half of blueberries over pancakes, tucking a few between pancakes. Whisk together half-and-half, sugar, vanilla, cinnamon, remaining 4 eggs, and remaining ½ teaspoon salt in a bowl. Pour egg mixture over pancakes. Chill at least 4 hours and up to overnight.
4. Step 4Preheat oven to 350°F degrees. Bake until puffed and set, 35 to 40 minutes. Let stand 10 minutes.
5. Step 5Sprinkle with remaining blueberries and drizzle with Honey Sour Cream. Serve warm.
6. Step 6Honey Sour Cream: Whisk together sour cream, half-and-half, honey, lemon zest, and a pinch of salt until smooth. Makes 1/2 cup.