Best 4 Bread Pudding Pancakes Recipes

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Bread pudding pancakes are a delectable breakfast treat that combines the comforting flavors of bread pudding with the fluffy texture of pancakes. This unique dish is a clever way to use up leftover bread, transforming it into a sweet and satisfying breakfast or brunch option. Whether you prefer a classic bread pudding pancake recipe or one with a creative twist, there's a perfect recipe out there for every palate. From simple and straightforward to decadent and indulgent, the world of bread pudding pancakes is waiting to be explored.

Here are our top 4 tried and tested recipes!

BREAD PUDDING



Bread pudding image

This simple bake is lovely with a cuppa. Or have it for dessert instead, with custard or ice cream

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 2h

Yield Cuts into 9 squares

Number Of Ingredients 10

500g white or wholemeal bread
500g/1lb 2oz mixed dried fruit
85g mixed peel
1½ tbsp mixed spice
600ml milk
2 large eggs, beaten
140g light muscovado sugar
zest 1 lemon (optional)
100g butter, melted
2 tbsp demerara sugar

Steps:

  • Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
  • Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
  • Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
  • Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
  • Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
  • Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

Nutrition Facts : Calories 510 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 67 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.15 milligram of sodium

BREAD PUDDING WITH LEMON SAUCE I



Bread Pudding with Lemon Sauce I image

This recipe includes directions for making lemon sauce, a perfect complement to a spicy bread pudding.

Provided by Linda

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Yield 15

Number Of Ingredients 15

5 cups day-old bread cubes
4 cups scalded milk
½ cup butter, melted and cooled
1 cup white sugar
½ teaspoon salt
4 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup raisins
½ cup white sugar
½ tablespoon cornstarch
1 cup hot water
2 tablespoons butter
3 tablespoons lemon juice
1 tablespoon lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 inch casserole with nonstick spray.
  • In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired.
  • In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish.
  • Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. Bake for 45 minutes.
  • In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.

Nutrition Facts : Calories 264 calories, Carbohydrate 38.5 g, Cholesterol 75.1 mg, Fat 10.8 g, Fiber 0.9 g, Protein 5.2 g, SaturatedFat 6.2 g, Sodium 258.6 mg, Sugar 30.3 g

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

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

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

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.

Tips:

  • Use day-old bread for the best texture and flavor.
  • If you don't have day-old bread, you can toast fresh bread cubes in the oven at 350 degrees Fahrenheit for about 10 minutes, or until they are lightly browned and dry.
  • Use a variety of breads to create different flavors and textures. Try using a combination of white bread, wheat bread, and sourdough bread.
  • Add your favorite spices and flavorings to the batter. Some popular choices include cinnamon, nutmeg, vanilla extract, and maple syrup.
  • Cook the pancakes over medium heat. If the heat is too high, the pancakes will burn before they are cooked through.
  • Serve the pancakes with your favorite toppings. Some popular choices include butter, syrup, fruit, and whipped cream.

Conclusion:

Bread pudding pancakes are a delicious and easy-to-make breakfast or brunch dish. They are perfect for using up leftover bread, and they can be customized to your own taste preferences. So next time you are looking for a new and creative way to enjoy pancakes, give bread pudding pancakes a try.

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