Brown Sugar and Cinnamon Pancake Casserole Recipe

As we start to gear up for summer, we have one more spring brunch recipe for you. This pancake casserole recipe is a different take on a breakfast casserole and can be made ahead for easy entertaining. It is spiked with Jackson Morgan Southern Cream in brown sugar and cinnamon for a boozy mid-morning treat.

Ingredients:

Favorite Pancake Mix

1 Teaspoon Cinnamon

1/2 Cup Jackson Morgan Southern Cream in brown sugar and cinnamon

1 1/2 Cup Heavy cream

1/2 Cup Milk

6 Eggs

1 Teaspoon Vanilla Extract

1/4 Teaspoon Cinnamon

4 Tablespoons Sugar

1 Cup Maple Syrup, warmed

Directions:

Grease a 7 by 11-inch baking dish. Make pancake batter for 15-20 pancakes according to directions and add a teaspoon of cinnamon. Then make pancakes as you would normally in a skillet or griddle and allow to cool. Once all of your pancakes are cooked, prepare the casserole.

Cut the pancakes in half and place cut side down in the baking pan creating rows. Next, whisk together Jackson Morgan, heavy cream, milk, eggs, vanilla, cinnamon, and sugar. Then, evenly pour the egg-milk mixture over the pancakes placed in the baking pan. Cover and refrigerated overnight.

Preheat the oven to 350 degrees and bake the casserole for 50-55 minutes. Serve with maple syrup and enjoy.