Bread Pudding Pancakes Recipes

Steps:

• 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.

Steps:

• Stir flour, sugar, baking powder and salt in small bowl to blend. Place bread in large bowl and add milk. Let stand until bread is very soft and beginning to fall apart, stirring mixture occasionally, about 15 minutes. Add flour mixture to bread mixture and blend. Mix in eggs and 3 tablespoons melted butter. Let batter stand 15 minutes.
• Preheat oven to 300°F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on surface and bottoms are brown, about 2 minutes. Turn pancakes over; cook until cooked through and brown on bottom, about 2 minutes longer. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, adding more butter to skillet as needed. Serve pancakes with syrup.

Steps:

• Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
• Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.