"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Bread Pudding Pancake Recipe

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This recipe for Bread Pudding Pancake, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, May 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup all purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
7 oz (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 tbsp butter, melted
2 tbsb (or more) butter
Maple syrup or fruit syrup

Directions:
Directions:
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 tbsp melted butter. Let batter stand 15 minutes.

Preheat oven to 300 F. Melt 2 tbsp 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.

Personal Notes:
Personal Notes:
A custard-like texture makes these unique.

 

 

 

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