MAKE-AHEAD PUMPKIN-CREAM CHEESE PANCAKE BAKE
Ideally suited for a special-occasion brunch, this indulgent pumpkin pancake bake is easy to make ahead of time.
Provided by Annalise Sandberg
Categories Breakfast
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- In large bowl, mix Bisquick™ mix and 1 teaspoon pumpkin pie spice. In medium bowl, mix 2/3 cup milk, 2 eggs, pumpkin and 1 teaspoon vanilla. Add to dry ingredients in large bowl, and stir until just combined.
- Heat skillet over medium heat; grease if necessary. Pour batter by 1/3 cupfuls into skillet. Cook until edges appear dry, about 2 minutes, then turn and cook 1 minute. Repeat with remaining batter; let pancakes cool completely.
- Grease 13x9-inch (3-quart) baking dish with butter or cooking spray. Spread each pancake with cream cheese, then cut in half and place cut side down into baking dish.
- In large bowl, beat 6 eggs, 1 1/2 cups milk, the cream, granulated sugar and 1 tablespoon vanilla. Pour over pancakes. Cover with plastic wrap; refrigerate at least 2 hours but no longer than 8 hours.
- Heat oven to 350°F. Remove baking dish from refrigerator.
- In small bowl, mix flour, brown sugar and 1/2 teaspoon pumpkin pie spice. Cut in butter with pastry blender until the size of small peas. Sprinkle on top of pancakes in baking dish.
- Bake about 1 hour or until topping is golden and filling is set. If topping browns too quickly, cover with foil.
- Let stand 15 minutes before serving.
Nutrition Facts : Calories 540, Carbohydrate 50 g, Cholesterol 255 mg, Fat 4 1/2, Fiber 0 g, Protein 13 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 25 g, TransFat 1 g
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