It's Leftover Tuesdays #6 and this month it's being hosted by Chronicles in Culinary Curiosity . More good news is that I finally (FINALLY) got to make my Leftover Waffle Bread Pudding. It took some sly, spy-like moves to keep the family from eating the homemade belgian waffles, but I did it.
Last night at midnight, just after I got the pudding out of the oven, I thought I'd try a little tiny piece just to see what it tasted like. Well - HOLY COW! It was so good I couldn't stop eating it.
The texture of the waffles is just so much better than bread. I'm not actually a bread pudding fan, but I thought it would be a good use for all those leftover waffles I never have. This recipe only used about half of the original waffle recipe and only makes a small pan of bread pudding., so you may want to double it if you are feeding a crowd. I tore up my waffles because they were looking a little tired, but they could be left whole as well. The visual of all those waffle pieces looked really nice in the finished product though, and you might lose that with whole waffles. I also used white sugar in the recipe here, but the next time I make this I think I'm going to try only brown sugar. The little bits I got from the topping were very good with the 'custard' of the eggs. Mr Chef also adds that strawberry jam blobs and scattered blueberries, put on before cooking, make it look really nice.
The second picture is of my two year old - she was so darned cute I couldn't resist the picture. And as proof that it belongs with this post, you can see the waffle iron steaming in the background. She was helping me out by rolling the flour for the waffles.
Leftover Waffle Bread Pudding
preheat oven to 350*
9x9 cake pan, serves about 2-4
about 1 hour
about 5 cups torn up waffles, loosely packed (12 oz of waffles - I forgot to count whole ones before I started - there might have been 10 or so waffles)
1/4 cup melted butter
2 1/2 cups milk, lukewarm (so the butter doesn't go chunky)
1/2 cup sugar (white or brown - original bread pudding recipe calls for white sugar, but I think brown would be good)
1 1/2 Tbsp vanilla
1 Tbsp packed brown sugar
3 or 4 Tbsp jam or jelly, or assorted berries to taste
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 centre is set and the top is starting to brown. Serve either hot or cold.