BREAD PUDDING PANCAKES

Bread Pudding Pancakes image

Categories Milk/Cream Dairy Egg Breakfast Brunch Fry Kid-Friendly Maple Syrup Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 14 pancakes

Number Of Ingredients 10

Ingredients

3/4 cup all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
7 ounces (about 7 slices) firm white sandwich bread, crusts trimmed, cut into 1/2-inch pieces
2 cups whole milk
2 large eggs, beaten to blend
3 tablespoons butter, melted
2 tablespoons (or more) butter
Maple syrup or fruit syrup

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.

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