Blueberry-Pecan Pancake Bread Pudding

Total Time:

5 mins 35 Sec

Servers:

Serves 6

Prep Time:

0:35 Sec

Ingridients:

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.