Put to use your leftover Pancakes with this twist on a classic recipe. Whether American-style, English or French they'll work beautifully to create a comforting and delicious treat. Customise it with your favourite toppings, and complete with a scoop of Vanilla Ice Cream for a little extra indulgence. Serve alongside a cup of tea, of course.
Serves: 2-4
Takes: 40 Minutes
Ingredients
4-6 pancakes
Butter, for spreading
3 large eggs
480ml milk
100g of granulated sugar
1 tsp
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/2 cup raisins or sultanas
Flaked almonds, nuts, or chocolate chips
![Pancake Bread & Butter Pudding by New English Teas](https://cdn.shopify.com/s/files/1/0165/6045/5780/files/leftover-pancake-pudding-blog-recipe-new-english-teas.webp?v=1707840262")
Method
1. Pre-heat the oven to 175 C / 155 C Fan and grease a baking dish with butter.
2. Cut the leftover pancakes into bite-sized pieces, and spread a thin layer of butter on each.
3. Arrange the buttered pancake pieces in the greased baking dish, creating overlapping layers, evenly distributing the raisins or sultanas through the layers.
4. In a mixing bowl, whisk the eggs, milk, sugar, vanilla, and spices until well combined. Pour it over the layered pancakes.
5. Soak for around 20 minutes, until the pancakes are saturated with the liquid mixture.
6. Pop it in the oven and bake for around 30-25 minutes or until the top is golden brown and the custard is set.
7. Scatter the almonds across the top. Serve warm with ice cream.
