Bread Pudding Pancakes
Transform your breakfast routine with these irresistible Bread Pudding Pancakes, a creative twist on two classic comfort foods. Made from day-old bread soaked in a rich blend of milk, eggs, vanilla, and cinnamon, these pancakes boast a luscious texture and delightful flavor reminiscent of traditional bread pudding. Enhanced with a touch of melted butter and a pinch of sweetness, the batter is cooked to golden perfection, resulting in pancakes that are crisp on the outside and tender on the inside. Perfect for reducing food waste, this easy recipe comes together in just 35 minutes and can be dressed up with maple syrup and a dusting of powdered sugar for an indulgent brunch-worthy treat. Whether you’re looking for a unique breakfast idea or a fun way to use leftover bread, these Bread Pudding Pancakes are sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Day-old bread (cubed)
- 1.5 cups Milk
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 2 tablespoons Granulated sugar
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Butter (melted)
- 1 tablespoon Vegetable oil (for greasing)
- Maple syrup (optional for serving)
- Powdered sugar (optional for garnish)
Instructions
In a large mixing bowl, combine the cubed bread and milk. Let the bread soak for 10 minutes until it becomes soft and begins to fall apart.
While the bread is soaking, in a separate small bowl, whisk together the eggs, vanilla extract, cinnamon, and sugar until well blended.
Pour the egg mixture into the soaked bread and stir to fully combine.
In another bowl, sift together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet bread mixture. Add the melted butter and stir until a thick, lumpy batter forms. Do not overmix.
Heat a griddle or large nonstick skillet over medium heat. Lightly grease the surface with vegetable oil.
Using a 1/4 cup measuring cup, scoop the batter onto the hot griddle to form pancakes. Cook each pancake for 3-4 minutes on the first side until bubbles form and the edges begin to set. Flip and cook for an additional 2-3 minutes on the second side, or until golden brown.
Repeat with the remaining batter, greasing the griddle as needed.
Serve the Bread Pudding Pancakes warm with maple syrup and a dusting of powdered sugar, if desired.
Nutrition Facts
Calories |
1497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 467 mg | 156% | |
| Sodium | 2077 mg | 90% | |
| Total Carbohydrate | 190.7 g | 69% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 73.6 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 719 mg | 55% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1017 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
