Bread Pudding using left over waffles
1/4 cbutter, melted
2 1/2 c2% low fat milk (room temp so butter does not solidify)
1/2 cbrown sugar, light (not packed if you're watching calories)
1 1/2 Tbspvanilla extract
12 ozwaffles, left over (lighter weight or egg are better, but you can use what you usually make)
How to Make Bread Pudding using left over waffles
- 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.
- 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.
- 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
- 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.
- Using a knife, deeply pierce the hot bread pudding (right out of the oven) all over.
- Pour topping over the complete pudding while it's still hot (very important).
- Eat hot with vanilla ice cream, cream or whipped cream.
Eat cold with whipped cream.