Southport Grocery and Cafe's Bread Pudding Pancakes with Vanilla Custard Sauce and Cinnamon Sugar Butter
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
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.
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.
NotesCook's Note: The pancakes will have a moist bread pudding-like inside.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.