Why has no one ever tried this before?! A French toast casserole, but with pancakes! It’s brilliant! Tall Stack Casserole has layers of fluffy pancakes soaked in a rich and creamy custard and baked until set and tender. Then it’s served with butter and maple syrup, the great pancake partners, so each bite is sweet, filling, and decadent! Tall Stack Casserole is a bread pudding you can eat in the morning! And that sounds pretty good to us!
Ingredients
- pancakes, to taste (enough to fill a 9×13-inch casserole dish), cooked
- 6 large eggs
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon kosher salt
- unsalted butter, to taste, for serving
- maple syrup, to taste, for serving
Directions
Step 1 –Lightly coat a 9×13-inch baking dish with cooking spray.
Step 2 –Arrange the pancakes in the baking dish in three rows. The pancakes should be sitting close to a 45-degree angle and overlapping each other somewhat.
Step 3 –In a bowl, add the eggs, the cream, the milk, the sugar, the vanilla, and the salt and whisk to combine.
Step 4 –Slowly pour the custard mixture over the pancakes.
Step 5 –Cover the baking dish and refrigerate it for at least 8 hours and up to overnight.
Step 6 –Preheat the oven to 350 degrees F.
Step 7 –Bake the casserole, covered, for 25 minutes.
Step 8 –Uncover and bake until the center is set, about 25 minutes.
Step 9 –Let the casserole stand for 5 minutes.
Step 10 –Serve with the butter and the maple syrup.
