How to make blueberry pancake casserole

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Have you ever wanted to serve pancakes to a crowd? It's not easy to do. Cold pancakes are no good, and you want to make sure that everyone gets to eat at the same time. There's an answer for this dilemma, however. The next time you want to make sure everyone gets to enjoy a hot breakfast together, make the recipe that follows.
Not only does this blueberry pancake casserole feed many, but it's also easy to make. The entire thing goes into the fridge overnight so you can spend time enjoying coffee with your breakfast bunch rather than sweating it out in the kitchen. And when you pull it out of the oven, you can listen to all the "oohs" and "aahs" while everyone talks about how hard you must have worked. (You don't have to tell them that you didn't.)
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Cooktop Cove
Blueberry Pancake Casserole
8
8 hours, 35 minutes
45 minutes
9 hours, 20 minutes
2 tablespoons butter, melted
30 frozen buttermilk pancakes, thawed
1 cup frozen blueberries
6 eggs
1-1/2 cups milk
1 cup heavy cream
1/2 cup sugar
1 tablespoon vanilla
1/2 cup powdered sugar
Grease a 9-by-13 casserole dish with the melted butter.
Cut pancakes in half and place cut-side down in casserole dish.
Scatter the blueberries over the pancakes.
In a large bowl whisk together the eggs, milk, heavy cream, sugar and vanilla. Pour this mixture over the pancakes and blueberries.
Cover the casserole with plastic wrap and place in the fridge overnight.
In the morning, take the casserole out of the fridge and let it sit for 30 minutes.
Preheat the oven to 350 degrees Fahrenheit.
Place the casserole into the oven and bake for 45 to 50 minutes or until custard is set and a knife inserted into the center comes out clean.
Srpinkle with the powdered sugar.
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