Monday, June 2, 2014

Kitchen Adventures; Waffles & Maple Syrup Bread Pudding

I made waffles last weekend. But you see... there are only two of us and I made quite a lot of waffles.

So, we had leftovers.

Two perfect little waffles that were too delicious to go to waste.

and we'd just had some rather disappointing bread pudding from a food truck the other night. It was soupy, not custardy. We were let down... and determined to do right by bread pudding... and waffles.

and waffle bread pudding was born.

Leftover waffles are chopped into cubes.

Ingredients are gathered.

Eggs are beaten and combined with other ingredients.

Then custard is poured over the waffle cubes.

and cubes are pressed in to makes sure everything gets properly soaked.

Then bake.

and enjoy.

Waffle Bread Pudding, serves 2-4
Recipe Adapted from King Arthur Flour

2 cups cubed day-old waffles (about 2 waffles)
2 large eggs
1/2 cup milk
1/2 cup heavy cream
1/4 cup maple syrup
1/8 cup brown sugar
1 tsp vanilla extract
1/4 teaspoon nutmeg
additional tbsp brown sugar (optional)
1 tbsp finely chopped walnuts or pecans (optional)

Preheat oven to 350

Even distribute your cubed bread/waffles in a small casserole dish.

Whisk your eggs, then whisk in sugar and nutmeg. Beat in remaining ingredients one at a time until fully incorporated. Then pour over your bread, filling the casserole and covering the bread. Allow to sit for 10 minutes for the bread to soak up the custard.

Then bake for 35 minutes at 350. If you want to sprinkle some chopped walnuts or pecans and brown sugar on top, pull from the oven and do that now. Then bake for an additional 15-20 minutes or until the top is slightly browned around the edges.

Allow to cool for about a half an hour. The pudding will collapse a little bit. Serve warm. 

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