Here ya go!
Breakfast Lasagna
Crystal Palace, MK - As seen in the Disney Magazine
Pastry Cream:
¾ c sugar
¼ c flour
¼ tsp salt
1½ c milk
6 eggs yolks
1½ tsp vanilla
Custard:
2 eggs
1 c heavy cream
2/3 c half & half
1 Tbl brandy
½ tsp nutmeg
2 tsp cinnamon
½ c sugar
Casserole:
3 waffles, toasted
3 c pound cake, crumbled
2 bananas, sliced
½ c frozen raspberries
½ c frozen blueberries
4 pancakes, toasted
¼ c brown sugar
Garnish:
1 c fresh berries
Pastry Cream: Whisk sugar, flour, salt & milk in saucepan over medium heat. Cook, stirring occasionally, until it begins to thicken 5 to 8 min. Meanwhile, in a small bowl, beat the egg yolks slightly. Stir a small amount of the hot milk mixture into the yolks to temper them. Then pour the egg mixture into the milk mixture. Stirring constantly, cook over medium-low heat until it thickens 3 to 5 min. Remove from heat & stir in vanilla. Cool completely, then chill until needed.
Make custard by whisking all ingredients in a bowl until fully incorporated. Chill until needed.
Preheat the oven to 350. In a buttered 9x9 inch baking pan, layer ingredients in this order:
Waffles, ¾ cup pound cake, ½ of the banana, ¼ cup raspberries, ¼ cup blueberries, pancakes then remaining pound cake. Press down on layers to pack firmly.
Slowly add custard mix until the entire lasagna is saturated. Bake about 60 min (cook until internal temp reaches 165 degrees.) Top with pastry cream & remaining banana. Sprinkle brown sugar evenly over the top. Place under the broiler until the sugar is just browned. (Watch carefully; this happens quickly.) Garnish with fresh berries.
Serves 4 to 6.