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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

Mickey's Breakfast Lasagna, layers of pancakes and pound cake swimming in custard and fresh fruit.



  • 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 ½ 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 ½ teaspoons vanilla extract
  • 6 egg yolks
  • 1 ½ cups milk
  • ¼ teaspoon salt
  • ¼ 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.