Bread Pudding Pancakes

Place bread in a large bowl. In a small bowl, combine flour, sugar, baking powder and salt. In a separate bowl, combine eggs, oil and milk.

Serves: 16

14 slices (6 ½ cups) store-bought white sandwich bread, crusts removed and cut into 1-inch squares

1 ¼ cup flour

3 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

3 eggs, beaten

1 teaspoon vegetable oil

2 ½ cups milk

Butter for cooking

1. Place bread in a large bowl. In a small bowl, combine flour, sugar, baking powder and salt. In a separate bowl, combine eggs, oil and milk. Add eggs, oil and milk mixture to bread and fold together (do not over mix).Once combined, add dry mixture and mix gently. There should be visible chunks of bread in the batter.

2. Melt 1 teaspoon of butter in skillet over medium heat. When butter is bubbly, drop 1/3 cupfuls of batter onto hot skillet. Cook 3 - 4 minutes until edges set and bottom is golden brown. Flip. Allow other side to cook until golden brown. Pancakes will have a moist bread pudding-like center. Repeat with remaining batter using more butter for each batch.

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

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