Bread Pudding Pancakes

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 12
• 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 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)

Recipe

• 1 in a small bowl mix the flour, sugar, baking powder, salt, cinnamon and nutmeg.
• 2 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).
• 3 add the flour/cinnamon mixture to the softened bread mixture; mix to blend.
• 4 in a small bowl whisk together eggs, 3 tablespoons melted butter and vanilla; add to the bread mixture, then let stand for 15 minutes.
• 5 set oven to 250°.
• 6 prepare a baking sheet.
• 7 melt butter in a heavy skillet (use as much as desired) over medium heat.
• 8 drop batter by about 1/4 cup into skillet.
• 9 cook the pancakes until bubbles form on the surface and the bottoms are brown (about 2 minutes).
• 10 using a spatula carefully turn the pancakes over and cook for about 2 minutes longer.
• 11 transfer the pancakes to the baking sheet and keep warm in the oven.
• 12 repeat with any remaining batter adding in more butter as needed.