Bread Pudding using left over waffles
- 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
- 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.