Bread Pudding using left over waffles

jan h


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

★★★★★ 1 vote
4 to 6
15 Min
45 Min


1/4 c
butter, melted
2 1/2 c
2% low fat milk (room temp so butter does not solidify)
1/2 c
brown sugar, light (not packed if you're watching calories)
1 1/2 Tbsp
vanilla extract
1 tsp
1/2 tsp
12 oz
waffles, 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


  • 1Preheat oven to 350 degrees.
  • 2Lightly 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.
  • 3In 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.
  • 4Bake 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
  • 5Cognac 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.
  • 6Using a knife, deeply pierce the hot bread pudding (right out of the oven) all over.
  • 7Pour topping over the complete pudding while it's still hot (very important).
  • 8Eat hot with vanilla ice cream, cream or whipped cream.
    Eat cold with whipped cream.

    Bon Appetit!

Printable Recipe Card

About Bread Pudding using left over waffles

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