Blueberry-Pecan Pancake Bread Pudding

Blueberry-Pecan Pancake Bread Pudding
20 Ingredients
  • 1 1/2 c. all-purpose flour, spooned and leveled
  • 1/2 c. chopped toasted pecans
  • 1 1/2 tsp. sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. kosher salt, divided
  • 1 c. milk
  • 1/3 c. sour cream
  • 5 large eggs, divided
  • Unsalted butter, for griddle
  • 1 6-oz. package fresh blueberries, divided
  • 2 c. half-and-half
  • 1/2 c. sugar
  • 1 1/2 tsp. pure vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/3 c. sour cream
  • 2 tbsp. half-and-half
  • 2 tbsp. honey
  • 2 tsp. lemon zest
  • kosher salt
Nutrition
560
28% daily value
6 servings
                                       
                                            vegetarian
     

Fat

47% 30

Saturated

69% 14

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 4

Carbs

20% 60

Carbs (net)

- 57

Fiber

10% 3

Sugars

- 33

Sugars, added

- 23

Protein

28% 14

Cholesterol

71% 213

Sodium

29% 685

Calcium

29% 290

Magnesium

10% 41

Potassium

10% 360

Iron

16% 3

Zinc

13% 2

Phosphorus

58% 405

Vitamin A

27% 242

Vitamin C

8% 5

Thiamin (B1)

26% 0

Riboflavin (B2)

36% 1

Niacin (B3)

11% 2

Vitamin B6

9% 0

Folate equivalent (total)

30% 121

Folate (food)

- 39

Folic acid

- 48

Vitamin B12

15% 1

Vitamin D

0% 2

Vitamin E

7% 1

Vitamin K

10% 8
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