Waffle Berry Bread Pudding Recipes

SHORTCUT BRUNCH OR DESSERT! THIS WAFFLE BREAD PUDDING WITH BERRIES IS A CINCH

Steps:

• Heat the oven to 350˚F
• Coat a 9-by-13-inch baking dish with vegetable oil spray
• Put the cut-up waffles into the prepared dish
• Whisk together the half-and-half, eggs, butter, brown sugar, the 2/3 cup maple syrup, the vanilla and cinnamon in a bowl
• Pour the custard evenly over the waffles and press down to make sure all the waffles are coated with the custard
• Bake until golden brown and a knife inserted 2 ½ inches from the edge of the baking dish comes out clean, 45 to 50 minutes
• Toss the berries with the remaining 1/3 cup maple syrup
• Top each bread pudding serving with the berry-syrup mixture

WAFFLE BERRY BREAD PUDDING

Steps:

• Heat oven to 400 degrees F. Cut waffles into 1" pieces. Coarsely chop white chocolate. Place half of the waffles in deep baking dish. Sprinkle with half of chopped white chocolate and half of the raspberries. Repeat layers. Place dish in microwave oven. Microwave on high for 4-5 minutes or until raspberries and waffles are completely thawed. In a bowl, combine sugar and flour. Whisk in sour cream, eggs and vanilla, until smooth. Pour evenly over top of waffles. Bake for 30-35 minutes or until golden brown and set in center. Let stand 10 minutes. Sprinkle with powdered sugar. Serve topped with whipped topping or ice cream, if desired.

WAFFLE BERRY BREAD PUDDING

Steps:

• set oven to 200c.
• break the waffles and white chocolate into chunks
• place half the waffles in a deep dish and add half of the chocolate and half of the raspberries.
• Combine sugar, flour, creme fraiche, eggs and vanilla essence - whisk and spoon half of the mixture evenly over the raspberries.
• Repeat the process - place the remainder of the waffles, white chocolate and raspberries then cover with the remainder of the mixture.
• Place in oven for 30mins.

LEFTOVER WAFFLE BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Lightly grease a 9x9 cake pan, or a 9" round pan, or a loaf pan. If you're using whole waffles put the first layer in the pan. For torn up waffles, toss them into the pan and try to somewhat level them out.
• In a bowl, whisk the lukewarm milk, butter, eggs, first amount of sugar and vanilla together until eggs are fully incorporated. Pour over the waffles - if you're using torn up waffles, give the whole thing a good stir. For whole waffles, pour some of the mixture over the first layer, then alternate layers of waffles and egg mix until it's all used up. Sprinkle the top of the waffle mixture with the second amount of brown sugar, then glob some jam or jelly randomly around the top.
• 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.

WAFFLE BERRY BREAD PUDDING

Steps:

• Preheat over to 400°F. Cut the frozen buttermilk waffles into 1 inch squares and place in "deep" dish baking pan. Sprinkle with half of the white chocolate chips and half of the frozen raspberries. Repeat layer. Microwave (for thawing purposes) or just let the frozen waffles and frozen raspberries sit out until thawed.
• Combine sugar and all purpose flour. Whisk in sour cream, eggs and vanilla. Pour evenly over waffles.
• Bake 30 - 35 minutes until golden brown and set in center.

BAKED WAFFLE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish.
• Spread waffle pieces in the bottom of the baking dish.
• Beat milk, eggs, sugar, and vanilla extract together in a bowl until well-blended. Pour over waffles in the baking dish, making sure to cover them evenly. Let stand for 5 minutes.
• Bake in the preheated oven until center is set and edges start to brown and pull away from the sides, 20 to 25 minutes.

THE BEST BLUEBERRY BREAD PUDDING

Steps:

• Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
• Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
• Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
• Serve slightly warm or at room temperature.