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Blueberry-Pecan Pancake Bread Pudding

Servings 1 casserole


  • cups all-purpose flour
  • ½ cup chopped toasted pecans
  • teaspoons sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt divided
  • 1 cup milk
  • cup sour cream
  • 5 large eggs divided
  • butter for griddle
  • 6 ounce package fresh blueberries divided
  • 2 cups half-and-half
  • ½ cup sugar
  • teaspoons vanilla extract
  • ½ teaspoon ground cinnamon

Honey Sour Cream

  • 1/3 cup sour cream
  • 2 tbsp half-and-half
  • 2 tbsp honey
  • 2 tbsp lemon zest salt


  • Combine flour, pecans, sugar, baking powder, baking soda, and ½ teaspoon salt in a large bowl. Whisk together milk, sour cream, and 1 egg in a separate bowl. Stir milk mixture into flour mixture until just blended and smooth.
  • 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.
  • 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 the blueberries over the pancakes, tucking a few in between. 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.
  • Preheat oven to 350°. Bake until puffed and set, 35 to 40 minutes. Let stand 10 minutes.
  • Sprinkle with remaining blueberries and drizzle with Honey Sour Cream. Serve warm.

Honey Sour Cream

  • Whisk together sour cream, half-and-half, honey, lemon zest, and a pinch ofsalt until smooth. Makes 1/2 cup.


To fill an 8x8-inch dish snugly, you will need to make 12 pancakes to cut in half.