5   105
5   105
3   120
4   122
4   136
11   227
4   114
10   164
10   100
3   99

Blueberry Pancake Bread Pudding

Pancake Bread Pudding, I mean could this title be any sexier? The lightbulb moment for this recipe pinged in my head in the final hour of work on Friday. I was day dreaming about pancakes, as I do around this time every year in my excitement for Shrove Tuesday, thinking how can I change up Pancake Day this year?

I wanted to give it a bit of a twist and suddenly bread and butter pudding just appeared in my head. Pancake Bread Pudding.

Whenever I have a lightbulb moment like this I immediately turn to google to check if I am onto something, or if I’ve simply just missed the memo completely. While the genius was there in my head, sadly I haven’t hit the jackpot and won’t be patenting the idea as it does in fact exist. Some call it a Pancake Casserole, others also go by the name Pancake Bread Pudding either way it’s the same concept with various different flavours.

My favourite pancakes are blueberry and lemon so obviously this was my flavour combination of choice. I can’t begin to tell you how excited I was making it. I had Send my on my way by Rusted Roots (aka the Matilda pancake song) on full blast in joy. The 2 hour wait for the cinnamon and honey egg mixture to soak was torture but I can promise it is well worth the wait.

Blueberry Pancake Bread Pudding

Pancake Day just got taken to whole new level!!

Course Dessert
Prep Time 35 minutes
Cook Time 40 minutes
Rest Time 2 hours
Total Time 3 hours 15 minutes
Servings 6 servings


For the pancakes

  • 200 g plain flour
  • 1 1/2 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • 1 tsp salt
  • 250 ml milk
  • 80 ml sour cream
  • 1 egg large
  • 250 g Bluberries

Cinnamon and Honey Egg Mixture

  • 250 ml double cream
  • 250 ml milk
  • 4 eggs large
  • 50 g honey
  • 1 tsp cinnamon
  • 1 tsp vanilla extract


For the pancakes

  1. Combine the flour, sugar, baking powder, bicarbonate soda and salt in a large bowl and leave to one side.

  2. In another bowl add the milk, sour cream and egg and whisk together. Add this  mixture to the dry ingredients and whisk together until smooth.

    Pour the mixture into a pouring bowl or jug ready to be cooked.

  3. Heat a large frying pan and add a tsp of butter. Pour 4 pancakes (or more if there is space) into the frying pan and leave until the edges appear dry and the surfaces are bubbling. Flip them over and cook on the other side, then turn them out onto a plate while you cook the rest of the batter. 

  4. Cut the pancakes in half and add them flat side down to a 20cm x 30cm baking dish. Scatter over 200g blueberries, ensuring get some in-between the pancakes, and leave to one side.

For the cinnamon and egg mixture

  1. In a bowl add the cream, milk, cinnamon, honey, eggs, lemon zest and vanilla extract into a large bowl or jug and combine well. 

  2. Pour the mixture evenly over the pancakes and leave in the fridge for 2 hours

  3. Preheat the oven to 180C and bake the pancake bread pudding for 40 minutes until golden and puffy. 

  4. Remove from the oven and drizzle over honey and the remaining pancakes. 

  5. Serve with sour cream, ice cream or custard!

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