Best 2 Bread Pudding Pancakes Recipes

Indulge in a delightful breakfast or brunch experience with our selection of bread pudding pancake recipes. These mouthwatering pancakes combine the comforting flavors of bread pudding with the fluffy goodness of pancakes, resulting in a unique and satisfying dish. Whether you prefer classic bread pudding pancakes, savory bread pudding pancakes with a twist, or gluten-free options, we have something for every palate. Our recipes are easy to follow and packed with detailed instructions, ensuring a perfect cooking experience. Get ready to tantalize your taste buds with these irresistible bread pudding pancake creations.

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BREAD PUDDING PANCAKES

Bread Pudding Pancakes image

This will make about 12 pancakes, you may wish to double the recipe... throw in some raisins also! Serve these with syrup...DELICIOUS! Must use stale but not hard bread for this.

Provided by Kittencalrecipezazz

Categories Breakfast

Time 35m

Yield 12 serving(s)

Number Of Ingredients 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)

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.

Nutrition Facts : Calories 176.2, Fat 8.9, SaturatedFat 5.1, Cholesterol 57.8, Sodium 335.9, Carbohydrate 19.9, Fiber 0.7, Sugar 5, Protein 4.2

SIMPLE BREAD PUDDING

Simple Bread Pudding image

This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. There's room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.

Provided by Mark Bittman

Categories easy, editors' pick, dessert

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

2 cups milk
2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
1 teaspoon vanilla extract
1/3 cup sugar
Pinch salt
1/2 loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)
2 eggs, beaten

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.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 192 milligrams, Sugar 12 grams, TransFat 0 grams

Tips:

Use stale bread for a better texture.
Soak the bread in milk or cream for at least 15 minutes to soften it.
Add your favorite spices, such as cinnamon, nutmeg, or ginger, to the bread pudding mixture for extra flavor.
Cook the bread pudding pancakes over medium heat to prevent them from burning.
Serve the bread pudding pancakes with your favorite toppings, such as butter, syrup, or fruit.

Conclusion:

Bread pudding pancakes are a delicious and easy-to-make breakfast or brunch dish. They are perfect for using up leftover bread and can be customized to your liking. With a few simple ingredients and a little time, you can enjoy a stack of fluffy, flavorful bread pudding pancakes that are sure to satisfy your sweet tooth.

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