Prepare to transform your leftover pancakes into a mind-blowing dessert that will make your taste buds dance with joy! This Blueberry Almond Pancake Pudding is not just another boring breakfast remake - it's a culinary magic trick that turns yesterday's pancakes into today's irresistible sweet sensation. Imagine a creamy, custardy delight packed with juicy blueberries and crunchy almonds, creating a dessert so decadent you'll want to skip dinner and dive right in!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 cups day-old pancakes, chopped
- 1 cup blueberries
- 2 cups milk
- 1/2 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sliced almonds
Instructions
- Preheat the oven to 350°F (175°C) and generously butter a 9x13 inch baking dish to prevent sticking.
- In a large mixing bowl, tear or chop the day-old pancakes into roughly 1-inch cubes, ensuring they are evenly sized for consistent texture.
- In a separate mixing bowl, whisk together milk, sugar, eggs, and vanilla extract until the mixture is smooth and the sugar is completely dissolved.
- Gently fold the chopped pancakes into the milk and egg mixture, allowing the pancakes to absorb the liquid for about 5 minutes. The pancakes should start to break down slightly and become custardy.
- Carefully fold in the fresh blueberries, distributing them evenly throughout the pudding mixture.
- Transfer the mixture to the prepared baking dish, spreading it evenly and ensuring the pancake pieces and blueberries are well distributed.
- Sprinkle the sliced almonds evenly across the top of the pudding, which will provide a delightful crunch when baked.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the pudding is set in the center.
- Remove from the oven and let the pudding cool for 10 minutes before serving. This will help it set and make it easier to portion.
- Serve warm, optionally garnished with additional fresh blueberries, a dusting of powdered sugar, or a drizzle of maple syrup.
Tips
- - Use day-old pancakes for the best texture; fresh pancakes can become too mushy - Make sure to let the pancakes soak in the milk mixture for at least 5 minutes to absorb the custard - Don't overmix when folding blueberries to prevent them from breaking and bleeding color - Check the pudding at 25 minutes to prevent over-browning; every oven is slightly different - For extra richness, you can substitute half-and-half for some of the milk - Serve immediately after cooling for the most delightful texture and flavor - Store leftovers in the refrigerator and reheat gently in the oven or microwave
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 110mg
