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Mickey's Breakfast Lasagna from Farmwife Feeds, a bread pudding made with pancakes and pound cake, fresh berries, sweet custard and pastry cream.

Fresh Berry Pancake Bread Pudding




  • 6 large eggs
  • 3 cups heavy cream
  • 2 cups half-and-half
  • 1 Tablespoon Triple Sec optional
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 1 1 ⁄2 cups sugar


  • A batch of your favorite homemade pancakes or frozen pancakes-I used 12 frozen pancakes

Pound Cake

  • 1 Sara Lee Family Size Pound Cake-sliced and cubed

Fresh Fruit

  • 1-2 pints fresh raspberries
  • 1-2 pints fresh blueberries

Pastry Cream

  • 1 1 ⁄2 teaspoons vanilla extract
  • 6 egg yolks
  • 1 1 ⁄2 cups milk
  • 1 ⁄4 teaspoon salt
  • 1 ⁄4 cup all-purpose flour
  • 3 ⁄4 cup sugar


  • Powdered Sugar for garnish


  • Whisk together all the custard ingredients in a bowl, set aside
  • Begin by alternating layers of pancakes, pound cake crumbles, blueberries and raspberries- 2 layers of each in a 13x9 casserole dish
  • Pour custard over layers, kind of mashing down to soak the top layers-carefully though not to squish berries
  • Bake in a 350 degree oven till custard is set - approximately 1 - 1 1/2 hours
  • While baking prepare pastry cream-In a 2 quart saucepan, combine sugar, flour, salt and milk and whisk; over medium heat, cook while stirring until mixture thickens.
  • In a small bowl with a fork, beat egg yolks, beat small amount of milk mixture into yolks to temper the eggs - so they don't scramble by adding them to hot milk mixture
  • Slowly pour egg mixture back into milk mixture.
  • Stirring constantly, cook over medium low heat until mixture thickens.
  • Remove from heat and stir in vanilla extract. Chill cream until ready to use.
  • Once baked, sprinkle with powdered sugar and serve with pastry cream.