Promise me when you make these pancakes, because you ARE going to make these pancakes, you will not skip out on making the vanilla custard sauce as well. Take or leave the cinnamon sugar butter, but not the vanilla custard sauce. Well, okay, maybe the cinnamon sugar butter is amazing but I wouldn’t know. It seemed like a lot of fuss when I could just as easily spread butter on each hot pancake and then simply sprinkle cinnamon sugar over this. But maybe I’m being simplistic.
I’m getting off of my main point and that is that these are delicious. Just delicious! Like “I’d make them on Christmas morning”, delicious. If you love pancakes and you love bread pudding these couldn’t possibly be wrong. I’m still confused as to how it even works but somehow the outside tastes like pancake and the inside stays perfect bread pudding consistency.
And then when you drizzle (or drench) it in vanilla custard sauce it becomes like a beautifully wrapped gift or the perfect breakfast dessert.
Bread Pudding Pancakes with Vanilla Custard Sauce and Cinnamon Sugar Butter
From Southport Grocery and Café
Bread Pudding Pancakes
14 slices of firm white bread, crusts removed and cut into 1 inch squares*
2 ½ cups milk
3 eggs, beaten
1 teaspoon vegetable oil
1 ¼ cups flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons butter
Place bread in a large bowl. Add milk. Let bread soak for about 10 minutes until softened. While bread is soaking, mix together in a small bowl the flour, sugar, baking powder and salt. Add flour mixture to the bread and gently fold until just about half incorporated. Add eggs and vegetable oil. Mix gently.
Melt butter in skillet. Drop batter in 1/3 cup fulls. Cook 3-4 minutes on each side. Pancakes will have a moist bread pudding-like inside.
Serve pancakes topped with cinnamon sugar butter with a ramekin of vanilla custard sauce on the side.
* I hate nebulous bread measurements … were these sandwich-sized slices, were they sliced thick or thin? Who knows. I used a French baguette and cut 16 pieces sliced about an inch thick. Then I peeled the crust off each, which was a little time-consuming but to cut around a small, round baguette seemed a good way to throw out half the bread with the crusts.
Cinnamon Sugar Butter
½ pound unsalted butter, cold
1/4 teaspoon salt
2 teaspoon ground cinnamon
2 tablespoons granulated sugar
Melt ¼ pound of butter in a small saucepan; add salt, cinnamon and sugar. Cook until the sugar is dissolved. Add remaining ¼ pound of cold butter. Whisk with hand mixer until creamy and fluffy.
Vanilla Custard Sauce
1 pint heavy cream
1 vanilla bean, cut in half lengthwise and seeds scraped out
4 egg yolks, whisked
1/4 cup granulated sugar
Put heavy cream in a sauce pan. Add the vanilla bean pod and seeds. Bring to a simmer. Add sugar to egg yolks and whisk until all there is no clumps. Add ¼ cup of warm heavy cream mixture to egg yolk mixture and whisk immediately; this is called ‘tempering’. Add the egg yolk mixture to the warm heavy cream. Simmer while mixing with wooden spoon until thickened and coats the back of the spoon.
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