I make stuff and throw it in my freezer ALOT. Then several weeks later, I realize I made the things to eat later and that later is now! However, last time I made pancakes (try this recipe), I forgot to let them cool before stuffing them in a plastic bag.
So, when I pulled the pancakes out, they were one big block of pancake. Soooo I decided to just cut it up and try making a bread pudding out of it, hence the Pancake Pudding!
adapted from The Joy of Cooking’s Bread Pudding
12 ounces of cut up pancake (about 6 large pancakes)
1/2 c. maple syrup (not the fake stuff)
1 c. 2% milk
1/2 t. cinnamon
1 t. vanilla
1/4 t. salt
Preheat the oven to 350 degrees Fahrenheit. Combine all of the ingredients (except the pancakes) into a glass bowl and whisk together until the eggs are well beaten.
Place the pancake bites into an 8 or 9 inch loaf pan. Pour the egg mixture over the pancake bites, let sit for 15 minutes, periodically squishing down with a spatula.
Place the loaf pan in a larger pan that contains about 2 inches of water. Bake in the waterbath for 1 hour and 10 minutes or until the pudding is puffed up and firm to the touch.
Let cool for 10 minutes and then slice or scoop into a bowl. Serve topped with maple syrup.
January 21, 2012
This entry was posted in baking, breakfast, brunch, pancakes, quick and easy and tagged cinnamon, eggs, maple syrup, pancakes, pudding, vanilla.