Fresh Ginger and Carrot Savory Skillet Brunch Pancake

Preheat the oven to 350 degrees F. Generously grease a large heavy ovenproof skillet.

In a medium bowl, whisk together the milk, half and half, eggs, and brown sugar until well blended and smooth. Stir in the carrots, rice, and ginger. Pour the mixture into the prepared skillet.

In a skillet over medium heat, melt the butter. Add the bread crumbs and cook over medium high heat, stirring frequently, for about 2 to 3 minutes or until lightly browned. Sprinkle the bread crumbs evenly over the carrot batter.

Bake for 30 to 35 minutes or until the pancake is set and a skewer or toothpick inserted into the center comes out clean.

Remove the skillet from the oven, cut the pancake into wedges, and serve immediately.