Bread Pudding Pancakes
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 3⁄4 cup flour
- 4 tablespoons sugar (add more for a sweeter taste)
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon (or to taste)
- 1⁄2 teaspoon nutmeg (optional or to taste)
- 7 slices bread, crusts removed (use firm white sandwich bread, cut into 1/2-inch pieces)
- 2 cups half-and-half cream or 2 cups use full-fat milk
- 2 large eggs, slightly beaten
- 3 tablespoons butter, melted
- 1 teaspoon vanilla (can use more to taste)
- extra butter (for frying)
directions
- In a small bowl mix the flour, sugar, baking powder, salt, cinnamon and nutmeg.
- Place the bread in a large bowl and add/pour in the half and half or milk; toss gently to combine with a spoon; let stand until the bread is very soft and is beginning to fall apart, stirring the mixture occasionally (this should take about 8-10 minutes).
- Add the flour/cinnamon mixture to the softened bread mixture; mix to blend.
- In a small bowl whisk together eggs, 3 tablespoons melted butter and vanilla; add to the bread mixture, then let stand for 15 minutes.
- Set oven to 250°.
- Prepare a baking sheet.
- Melt butter in a heavy skillet (use as much as desired) over medium heat.
- Drop batter by about 1/4 cup into skillet.
- Cook the pancakes until bubbles form on the surface and the bottoms are brown (about 2 minutes).
- Using a spatula carefully turn the pancakes over and cook for about 2 minutes longer.
- Transfer the pancakes to the baking sheet and keep warm in the oven.
- Repeat with any remaining batter adding in more butter as needed.
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Reviews
-
Yummo, these are great. I did a half batch using some leftover hot dog rolls. I made the mixture the night before so in the morning it was quite thick & I needed to add a little more liquid. I used light cream and Splenda and these were great to eat on their own without any toppings, lovely & flavourful. WE ate the leftovers cold with banana & maple and they were great too!