Bread Pudding using left over waffles

jan h

By
@jih1955

I love it and I hate to throw out anything from the fridge, so I thought why not!


pinch tips: How to Fold Ingredients


Rating:

Comments:

Serves:

4 to 6

Prep:

15 Min

Cook:

45 Min

Ingredients

1/4 c
butter, melted
2 1/2 c
2% low fat milk (room temp so butter does not solidify)
2
eggs
1/2 c
brown sugar, light (not packed if you're watching calories)
1 1/2 Tbsp
vanilla extract
1 tsp
cinnamon
1/2 tsp
nutmeg
12 oz
waffles, left over (lighter weight or egg are better, but you can use what you usually make)

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Lightly grease a 9x9 cake pan, or a 9" round pan, or a loaf pan. Cube or tear up waffles, toss them into the pan and try to somewhat level them out.
3
In a bowl, whisk the lukewarm milk, butter, eggs, sugar, nutmeg, cinnamon and vanilla together until eggs are fully incorporated. Pour over the waffles - give the whole thing a good stir.
COMMENT: The mixture should be almost submerged in liquid.
4
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
5
Cognac or Rum topping: (Omit alcohol if serving to children)
Use 1/2 cup of syrup (more or less, it's up to you) & 1/4 cup of cognac or rum (more or less, it's up to you). Mix together.
6
Using a knife, deeply pierce the hot bread pudding (right out of the oven) all over.
7
Pour topping over the complete pudding while it's still hot (very important).
8
Eat hot with vanilla ice cream, cream or whipped cream.
Eat cold with whipped cream.

Bon Appetit!

About this Recipe

Course/Dish: Puddings, Other Snacks
Other Tags: Quick & Easy, For Kids