Recipe courtesy of Southport Grocery and Cafe
Southport Grocery and Cafe's Bread Pudding Pancakes with Vanilla Custard Sauce and Cinnamon Sugar Butter
Total:
1 hr 10 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 10 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Vanilla Custard Sauce: 
  • 2 cups (1 pint) heavy cream
  • 1 vanilla bean, cut in half lengthwise and seeds scraped out 
  • 1/4 cup granulated sugar
  • 4 egg yolks, whisked
Cinnamon Sugar Butter:
  • 1/2 pound (2 sticks) unsalted butter, cold
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
Bread Pudding Pancakes:
  • 14 slices firm white bread, cut into 1-inch squares
  • 2 1/2 cups milk
  • 1 1/4 cups flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vegetable oil
  • 3 eggs, beaten
  • 2 tablespoons unsalted butter

Directions

For the vanilla custard sauce: Add the heavy cream and the vanilla bean pods and seeds to a saucepan and bring to a simmer.

Prepare an ice bath in a large bowl. In another bowl, add the sugar to the egg yolks and whisk together until there are no clumps. Add 1/4 cup of the warm heavy cream mixture to the egg yolk mixture and whisk immediately to temper the eggs. Add the egg yolk mixture back to the saucepan with the heavy cream. Simmer, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon. Pour the mixture into a bowl and chill over the ice bath.

For the cinnamon sugar butter: Melt 1/4 pound (1 stick) of butter in a small saucepan. Add the sugar, cinnamon and salt and cook until the sugar is dissolved. Add the remaining 1/4 pound cold butter and whisk with a hand mixer until creamy and fluffy.

For the bread pudding pancakes: Put the bread in a large bowl, add the milk and let soak until softened, about 10 minutes.

While the bread is soaking, mix together the flour, sugar, baking powder and salt in a small bowl. Add the flour mixture to the bread and gently fold in until just about half incorporated. Add the vegetable oil and eggs and mix gently.

Melt the butter in a skillet over medium heat. Drop about 1/3 cup of the batter per pancake into the skillet and cook for 3 to 4 minutes per side.

Serve the pancakes topped with the cinnamon sugar butter and with a ramekin of vanilla custard sauce on the side.

Cook's Note

The pancakes will have a moist bread pudding-like inside.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

More from:

Sweet Recipes

IDEAS YOU'LL LOVE

Mini Doughnut Bread Pudding

Donna Bell's Bakeshop's Hummingbird Bread Pudding

Recipe courtesy of Donna Bell's Bake Shop

Coconut Pineapple Blueberry Bread Pudding with Bourbon Caramel Sauce

Recipe courtesy of Hooker's Sweet Treats

Chocolate S'more Bread Pudding

Recipe courtesy of Michy's

Sweet Corn Bread Pudding

Recipe courtesy of Alton Brown

Bananas Foster Bread Pudding

Recipe courtesy of Dickie Brennan's Steakhouse

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Not My Mama's Meals

7:30am | 6:30c

Not My Mama's Meals

8:30am | 7:30c

Not My Mama's Meals

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Donut Showdown

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Sugar Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Sugar Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here