Prep 15 mins
Cook 45 mins
Found this recipe on a foodblog. Great for leftovers.
Make and share this Leftover Waffle Bread Pudding recipe from Food.com.
- Preheat oven to 350°F.
- Lightly grease a 9x9 cake pan, or a 9" round pan, or a loaf pan. If you're using whole waffles put the first layer in the pan. For torn up waffles, toss them into the pan and try to somewhat level them out.
- In a bowl, whisk the lukewarm milk, butter, eggs, first amount of sugar and vanilla together until eggs are fully incorporated. Pour over the waffles - if you're using torn up waffles, give the whole thing a good stir. For whole waffles, pour some of the mixture over the first layer, then alternate layers of waffles and egg mix until it's all used up. Sprinkle the top of the waffle mixture with the second amount of brown sugar, then glob some jam or jelly randomly around the top.
- Bake at 350* for about 45 minutes to an hour, until the center is set and the top is starting to brown. Serve either hot or cold.
This was way better than I thought it would be. It is creamy and very good, if you didn't tell people it was made with waffles, they would never know.
great way to use up leftover waffles!
Wow! I can't believe this is so good! I usually think bread puddings are revolting, but with a freezer full of leftover waffles, I was desperate to try anything. For this dish, no one in the family (but me) knew that they were eating leftover waffles. I tore the waffles into small pieces which ended up blending together into a fairly uniformly textured (except for the top), lightly sweet breakfast casserole. I used whole wheat waffles and omitted the jam/jelly because of kids who don't like it. The dish was still terrific. I even served leftovers the next morning! I reheated it in the microwave and then popped it into the toaster oven (set on light toast setting) to crisp up the top crust. My kids added maple syrup and/or cinnamon sugar, but it didn't need it.