Bake your leftover pancakes in this tasty bread pudding, and enjoy as brunch or dessert.
This recipe is courtesy of Rachel Schultz.
Slice the pancakes in half. Arrange them in 2 rows in a baking dish, with the flat side at the bottom of the dish. Scatter blueberries over the pancakes.
Whisk together eggs, milk, cream, sugar, and vanilla. Pour the mixture evenly over the pancakes.
Mash together flour, brown sugar, cinnamon, salt, and butter, until a crumble texture forms. Sprinkle over the pancakes.
Chill for at least 2 hours.
Preheat the oven to 350 degrees F.
Bake for 50-60 minutes. Sift powdered sugar on top and drizzle with maple syrup before serving.