Blueberry Bread Pudding Flapjacks

Father’s Day is dad’s special day.   A towering fruit-filled stack of warm Blueberry Bread Pudding Flapjacks fit the bill as a delicious and picture-perfect breakfast. They are a cross between custardy French toast and a fluffy stack of pancakes that are dotted with plump and juicy blueberries. Along with a fruit salad brimming with juicy sweet watermelon, cantaloupe and strawberries and piping hot coffee, dad will be enjoying a breakfast fit for a king.  

The base of the flapjack batter is cinnamon swirl bread.  If a good bakery bread is available, by all means use it.  But the flapjacks will be just as delicious with a store bought version.  The cubed bread is soaked in milk to soften it before stirring in the remaining ingredients. 

It is important to stir the batter just until the ingredients come together and is still lumpy. The resulting tender flapjacks will puff up while they cook as opposed to being deflated and tough. Unlike traditional pancakes, these flapjacks cook at a lower temperature. The addition of the cubes of cinnamon bread and blueberries make them thicker than usual pancakes.  A longer time is need to insure the center is cooked while avoiding burning the outsides.

Save time in the kitchen in the morning and mix the batter the night before Father’s Day.  Store it in the refrigerator overnight.  Take it out of the refrigerator about 15 minutes before cooking the flapjacks.  This will remove the chill from the batter before cooking a piping hot stack of flapjacks for dad.

Blueberry Bread Pudding Flapjacks
Author: 
Recipe type: entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 8 slices of cinnamon swirl bread cut into ½-inch cubes
  • 2 ¼ cups milk
  • 2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 cup flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 eggs, beat slightly
  • 4 tablespoons melted butter, plus extra for cooking and serving
  • 1 ½ cup fresh blueberries
  • Warm maple syrup for serving
Instructions
  1. Preheat oven to 200 degrees.
  2. Place the cubed bread in a large bowl. Add milk and stir to coat all cubes. Let sit for about 10 minutes until bread gets slightly mushy. Stir again. The bread cubes should begin to lose their shape.
  3. Add the cinnamon, nutmeg, flour, baking powder, salt, eggs, and melted butter. Gently stir until just combined. Let the batter rest for 5 minutes before cooking the flapjacks.
  4. Heat a griddle or large sauté pan over medium heat and add about 2 teaspoons of butter. Ladle about ⅓ cup of the batter for each flapjack onto hot griddle. Gently spread the batter out to form 5-inch circle. Dot each flapjack with about 2 tablespoons of the blueberries.
  5. Cook for about 3 - 4 minutes watching carefully so the flapjacks don't burn. Flip and continue cooking for about another 2 -3 minutes. The centers of the flapjacks will be moist but cooked. If the flapjacks are browning too much before the center it cooked, turn the heat to medium low.
  6. Remove flapjacks to an ovenproof platter and place in the oven. Continue cooking the remaining flapjacks adding more butter as needed.
  7. Serve with warm maple syrup and butter.
Notes
Recipe by Amy Casey ~ 2016

© 2016 amycaseycooks
www.amycaseycooks.com

Amy Casey, of Sparta, is a food columnist for the New Jersey Herald, personal chef, and recipe

developer.  See more of her recipes on her website www.amycaseycooks.com.   Follow her on Facebook at www.facebook.com/amycaseycooks and on Twitter and Instagram at amycaseycooks.  Email questions to amy@amycaseycooks.com.

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