Every wonder what to do with leftover pancakes? This Blueberry Almond Pancake Pudding is the perfect solution. Pancakes, blueberries, and custard combine to make an epic breakfast casserole.
Blueberry Almond Pancake Pudding:
Sunday morning is my favorite time of the entire week. For some reason, it just feels different from any other day. If you took away all of my calendars and clocks, I could probably still tell you when it’s Sunday morning. I’m not sure why. Everything is a bit more peaceful. Time moves more slowly, the coffee tastes a touch sweeter, and things just seem more joyful.
This post is sponsored by Reddi-Wip.
If you’re like me and want to enjoy a cozy and quiet Sunday morning, I’ve got the perfect recipe for you -Blueberry Almond Bread Pudding.
I saw a similar recipe in a magazine recently and just had to give it a try. Since I love both pancakes and bread pudding, I thought the combination would be perfection. Top them with an extra large whoosh of Reddi-wip (which is made of real cream, by the way) and a generous drizzle of maple syrup and you’ll be in business.
The premise behind this recipe is creating a traditional bread pudding using pancakes instead of bread. Genius, right?
How to Make Blueberry Almond Pancake Pudding:
While I provide a pancake recipe below, you can certainly use leftover pancakes or your own favorite recipe. However, stick with homemade; they taste so much better and are a breeze to make.
Another thing I love about this recipe is that there is some absorption time required. This means, that you can put together this dish the night before and just throw it in the oven in the morning.
That also means that all of the mess and dishes are cleaned up the night before so you can really enjoy a quiet (not to mention clean) morning. Who doesn’t love that?
With the pancake layers in the pan, a custard mixture of eggs and milk is poured over the top. Once baked, it becomes this dense, moist, and indulgent breakfast. Talk about taking pancakes to the next level.
I added blueberries and almonds to this recipe because I love those flavors together. There’s something about blueberry pancakes that just makes me feel at home. However, if you or your guests prefer chocolate chips or raspberries or bananas, feel free to create another flavor combination. Have fun with it.
And topping it off with maple syrup, more blueberries and almonds, and lots of Reddi-wip brings this whole fabulous concoction together for one fabulous breakfast treat.
Looking for more blueberry-inspired recipes? Try these:
- Really Good Blueberry Muffins
- Blueberry Boy Bait
- Wild Blueberry Grunt
- Mason Jar Blueberry Pies
- Blueberry Mojito
Am I right? Let me take you through the recipe.
That’s it friends, not bad at all!
Who would have thought you could use pancakes for bread pudding? I love it!
You should probably also make this Blueberry Almond Pancake Pudding for said event, because pancakes make everything better. Just ask Leslie Knope.
Oh wait, that’s waffles.
Blueberry Almond Pancake Pudding Recipe:
Blueberry Almond Pancake Pudding
- Reddi-wip to garnish
- Maple syrup and additional fresh blueberries and almond slices to garnish - optional
- Begin by preparing the pancakes. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the milk, sour cream, one egg, and almond extract. Stir the milk mixture into the flour mixture until just combined.
- Heat a griddle or nonstick pan over medium heat. Lightly coat with butter. Use a 1/4 measuring cup to ladle the pancake batter onto the griddle. Cook 3-4 minutes until bubbles form on the top of the pancakes. Flip and cook until set in the middle. Repeat with all the batter. You will have about 12 pancakes.
- Slice the pancakes in half. Place the pancakes cut-side down into a 8x8 baking dish. Scatter with about 3/4 of the blueberries, tucking a few in-between the pancakes. Repeat with the sliced almonds. Then, in a separate bowl, whisk together the eggs, half-and-half, sugar, vanilla, almond extract, cinnamon, and salt. Pour the egg mixture over the pancakes and chill for at least four hours or overnight.
- Preheat the oven to 350 degrees F. Bake 30-40 minutes until puffed in the middle and set. Let stand for 10 minutes before serving.
- To serve, use a spoon to plate the pancake pudding. Garnish with a whoosh of Reddi-wip and top with maple syrup and additional fresh blueberries and sliced almonds.