Sunday, I made pancakes. What does this have to do with bread pudding? Well, leftover pancakes actually fair well to be used as a delicious dessert. I used bite size pieces of pancakes and added a maple syrup, egg and butter ...with pecans and voila...a dessert that my kids..and even my husband enjoyed.
Pecan Pie Bread Pudding
recipe adapted from Something Swanky Desserts and Designs
- 6 cups of bite size pancakes - mine were homemade - but feel free to make them from a box mix.
- 2 cups of bite size breads pieces
- 3 large eggs
- 1 cup pancake syrup - yummy
- 1/3 cup light brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter - melted
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- Pre-heat oven to 375.
- Line an 8x8 baking pan with parchment paper and spray with non-stick spray.
- Place the bite-size pancake and bread pieces in the pan and pour the melted butter over it.
- In a bowl mix the pancake syrup, eggs, sugar, salt, cinnamon and vanilla extract.
- Stir the pecans in the mix then pour over the pancake and bread pieces.
- Push the bread and the mix around the pan with a rubber spatula to ensure all pieces are covered.
- Bake for 45 minutes.
Please understand that this isn't a traditional bread pudding. The consistency is amazing. And it isn't technically a pie.. it has no crust.. but because the bread holds up really well.. as it isn't "soggy" - it is easy to serve and cut.. heck.. you can eat it with your fingers like a dessert bar...or a breakfast bar :)
Of course..this is a treat you should enjoy very infrequently as a cup of pancake syrup isn't exactly something that should be taken lightly. But it sure is delicious.