Ingredients:

  • 600g prepared pancake pieces (approx. 10-12 large pancakes), cut into 1-inch cubes
  • 56g salted butter, melted
  • 6 large eggs, room temperature
  • 475ml whole milk
  • 120ml heavy cream
  • 60ml maple syrup
  • 1 tbsp vanilla paste
  • 1 tsp ground cinnamon
  • 450g breakfast sausage, browned and crumbled
  • 6 slices cooked bacon, chopped

Instructions:

  1. Preheat your oven to 175°C. Brown the breakfast sausage in a skillet over medium-high heat until no pink remains and edges are crispy. Drain excess fat thoroughly on paper towels.
  2. Grease your baking dish with a little extra butter. Place half of your 600g of pancake cubes in the bottom. Note: This creates a base layer that will soak up the most custard. Sprinkle the crumbled sausage and chopped bacon evenly over the cubes.
  3. In a large bowl, whisk together the eggs, 475ml milk, 120ml heavy cream, 60ml maple syrup, 1 tbsp vanilla paste, and 1 tsp cinnamon. Note: Whisk vigorously until the mixture is pale yellow and frothy.
  4. Pour the custard slowly over the pancake and meat layers. Top with the remaining pancake cubes. Drizzle the 56g of melted salted butter over the very top. Note: The butter helps the top layer of pancakes crisp up rather than just drying out.
  5. Bake at 175°C for 45 minutes until the center is set and the top is golden brown. You'll know it's done when the casserole has puffed up slightly and doesn't jiggle in the middle when you gently shake the pan.