Waffle Bread Pudding
When it comes to baking, we love to start with something good and make it even better. Take traditional bread pudding. We swapped sliced bread for frozen waffles and topped them with the works. The result? Total dessert goals, people.
2 tablespoons unsalted butter, at room temperature
15 frozen waffles, thawed and cut into quarters
2 cups berries (we like a mixture of raspberries and blackberries)
2 cups half-and-half
½ cup maple syrup
¼ cup brown sugar
½ cup sugar
½ teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1. Preheat the oven to 350°F. Grease a large casserole dish with the soft butter.
2. Arrange the waffles and berries in the prepared casserole dish.
3. In a large bowl, whisk the eggs with the half-and-half, maple syrup, sugar, cinnamon and vanilla extract to combine.
4. Pour the egg custard evenly over the waffles. Press any waffles that are exposed at the surface down into the custard. Let sit for 15 minutes to allow the waffles to absorb the custard.
5. Bake until the custard is set and the surface is golden brown, 20 to 25 minutes. Serve warm, immediately.