Overnight Pancake Casserole
A make-ahead breakfast casserole that captures the joy of fluffy pancakes with minimal effort, perfect for family gatherings or lazy mornings.
Ingredients
Base Ingredients
- 8 slices slices of bread (thick-cut loaf like brioche or challah) Can substitute with whole grain for a healthier option.
- 4 large large eggs Choose organic for better flavor.
- 2 cups milk Whole milk for creaminess; almond or oat milk for dairy-free.
- 1/4 cup granulated sugar Brown sugar can be used for a deeper flavor.
- 1 tablespoon vanilla extract Essential for flavor.
- 1 teaspoon baking powder Helps the casserole rise.
- 1 teaspoon ground cinnamon Adds a warm spice.
- 1/2 teaspoon salt Balances the sweetness.
Toppings
- Maple syrup, fresh berries, or whipped cream For serving.
Instructions
Preparation
- Cut the bread into bite-sized cubes.
- In a large bowl, whisk together eggs, milk, sugar, vanilla, baking powder, cinnamon, and salt until smooth.
- Gently fold the bread cubes into the egg mixture and let it sit for about 5 minutes.
Baking
- Pour the mixture into a greased 9x13 inch baking dish, adding any extras like chocolate chips or berries.
- Cover with plastic wrap and refrigerate overnight.
- In the morning, preheat oven to 350°F (175°C). Remove casserole from the fridge and bake for about 40 minutes until golden brown.
- Let it cool slightly before slicing and serve with warm maple syrup or fresh berries.
Notes
For healthier options, substitute half the bread with oats or experiment with seasonal flavors and different extracts for variation.