Pancake Pudding

Do you love your freezer as much as I do?


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!


Print this Recipe


Pancake Pudding

adapted from The Joy of Cooking’s Bread Pudding


12 ounces of cut up pancake (about 6 large pancakes)

2 eggs

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.



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