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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Easy Overnight Pancake Casserole with Streusel Topping Recipe

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This recipe for Easy Overnight Pancake Casserole with Streusel Topping is from Tried & True Recipes - Volume II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (2lb.) pkg. frozen pancakes, cut in half
5 lg. eggs
1¼ c. heavy cream
¾ c. milk
1 tsp. vanilla
¼ tsp. ground cinnamon
¼ tsp. kosher salt
Streusel Topping
½ c. finely chopped pecans
⅓ c. all-purpose flour
¼ c. brown sugar
¼ tsp. ground Cinnamon
¼ tsp. kosher salt
¼ c. cold unsalted butter, cubed
Directions:
Directions:
Lightly butter a 9x13 in. baking dish.

Prepare casserole, Prick each pancake half several times with a fork. Place in the prepared baking dish in 2 to 3 long rows, overlapping in shingled formation.

Whisk together eggs, heavy cream, milk, vanilla, cinnamon and salt. Pour over pancakes. Cover and refrigerate for 8 hrs.to overnight.

When ready to bake, preheat the oven to 350º F.

Prepare topping, Combine pecans, flour, brown sugar, cinnamon and salt in a med bowl. Add butter and mix with a fork or fingers until crumbly.

Remove pancakes from refrigerator and uncover. Sprinkle streusel topping evenly over the top.

Bake in the preheated over until golden brown and cooked throughout, about 55 min.
Preparation Time:
Preparation Time:
total 9 hrs. 15 min.

 

 

 

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