Blueberry-Pecan Pancake Bread Pudding

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

YIELDS: 6
PREP TIME:  35 mins
TOTAL TIME: 5 hours 35 mins

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
  • Honey Sour Cream
  • 1/3 c. sour cream
  • 2 tbsp. half-and-half
  • 2 tbsp. Honey
  • 2 tsp. lemon zest
  • Kosher salt

 DIRECTIONS

  1. Combine 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. Heat 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. Slice 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. Preheat oven to 350°F degrees. Bake until puffed and set, 35 to 40 minutes. Let stand 10 minutes.
  5. Sprinkle with remaining blueberries and drizzle with Honey Sour Cream. Serve warm.
  6. Honey Sour Cream: Whisk together sour cream, half-and-half, honey, lemon zest, and a pinch of salt until smooth. Makes 1/2 cup.




source: www.countryliving.com

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