PANCAKE BREAD PUDDING RECIPES

Steps:

• In a small bowl mix the flour, sugar, baking powder, salt, cinnamon and nutmeg.
• Place the bread in a large bowl and add/pour in the half and half or milk; toss gently to combine with a spoon; let stand until the bread is very soft and is beginning to fall apart, stirring the mixture occasionally (this should take about 8-10 minutes).
• Add the flour/cinnamon mixture to the softened bread mixture; mix to blend.
• In a small bowl whisk together eggs, 3 tablespoons melted butter and vanilla; add to the bread mixture, then let stand for 15 minutes.
• Set oven to 250°.
• Prepare a baking sheet.
• Melt butter in a heavy skillet (use as much as desired) over medium heat.
• Drop batter by about 1/4 cup into skillet.
• Cook the pancakes until bubbles form on the surface and the bottoms are brown (about 2 minutes).
• Using a spatula carefully turn the pancakes over and cook for about 2 minutes longer.
• Transfer the pancakes to the baking sheet and keep warm in the oven.
• Repeat with any remaining batter adding in more butter as needed.

Steps:

• Combine flour, pecans, sugar, baking powder, baking soda, and ½ teaspoon salt in a bowl. Whisk together milk, sour cream, and 1 egg in a separate bowl. Stir milk mixture into flour mixture until just blended and smooth. Heat a griddle or large nonstick skillet over medium heat; butter. Pour about ¼ cup batter for each pancake onto griddle. Cook until tops are covered with bubbles and edges look dry, 3 to 4 minutes. Turn and cook until plump and cooked through, 3 to 4 minutes. Repeat with remaining batter. Slice each pancake in half and arrange, flat side down, in two snug rows in an 8-by-8-inch baking dish. Scatter half of blueberries over pancakes, tucking a few between pancakes. Whisk together half-and-half, sugar, vanilla, cinnamon, remaining 4 eggs, and remaining ½ teaspoon salt in a bowl. Pour egg mixture over pancakes. Chill at least 4 hours and up to overnight. Preheat oven to 350°F degrees. Bake until puffed and set, 35 to 40 minutes. Let stand 10 minutes. Sprinkle with remaining blueberries and drizzle with Honey Sour Cream. Serve warm. Honey Sour Cream: Whisk together sour cream, half-and-half, honey, lemon zest, and a pinch of salt until smooth. Makes 1/2 cup.