Best Leftover Waffle Bread Pudding Recipes

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STRANGER THINGS CHOCOLATE WAFFLE BREAD PUDDING



Stranger Things Chocolate Waffle Bread Pudding image

Make and share this Stranger Things Chocolate Waffle Bread Pudding recipe from Food.com.

Provided by Jonathan Melendez

Categories     Dessert

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons granulated sugar
2 large eggs
1 1/2 cups buttermilk
1/3 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
3/4 cup semisweet chocolate, chopped
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups half-and-half
3 large eggs
1 pinch salt
1 teaspoon vanilla extract
1/2 cup dried cranberries
1/2 cup pistachios, roughly chopped

Steps:

  • To make the waffles, in a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the eggs, buttermilk, butter and vanilla until well incorporated. Make a well in the center of the dry ingredients and pour in the wet. Stir until just combined.
  • Preheat a waffle iron, grease with cooking spray and pour in about 1/3 cup of batter into each cavity. Cook the waffles until golden brown and crispy. Transfer the cooked waffles onto a wire rack and continue cooking the waffles until the batter is all used up. Allow the waffles to air dry at room temperature for about 1 hour.
  • Combine 1/2 cup of the chopped chocolate with the sugar, cocoa, and ¾ cup of half and half in a medium saucepan over low heat. Cook, stirring constantly, until The chocolate is melted and the mixture is smooth and has thickened, about 5 minutes. Transfer the mixture to a large bowl, and whisk in the remaining half and half. Whisk in the eggs, salt, and vanilla extract.
  • Tear up the waffles and toss together with the remaining 1/4 cup of chopped chocolate, cranberries and pistachios. Pour out into a greased 10-inch square baking dish. Pour the chocolate mixture over the top of the waffle cubes and let sit at room temperature for 30 minutes until the custard has been absorbed into the waffles.
  • Preheat oven to 325 degrees F.
  • Bake the pudding until puffed up and set, about 45 to 50 minutes. Remove from the oven and let cool for 15 minutes to allow the custard to fully set before serving. Slice and serve warm with whipped cream, ice cream or a dusting of powdered sugar. Cooking Note: You can use 2 (13.8oz) packages frozen Belgian Waffles, instead of making homemade waffles, if you'd prefer.

Nutrition Facts : Calories 643, Fat 35.9, SaturatedFat 18.7, Cholesterol 206.9, Sodium 750.8, Carbohydrate 70.1, Fiber 6.5, Sugar 25.6, Protein 18.4

BEST EVER BREAD PUDDING



Best Ever Bread Pudding image

The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 19

2 large eggs
2 large egg yolks
2-1/4 cups half-and-half cream
2 cups whole milk
1/2 cup butter, melted
1/4 cup sugar
1 tablespoon vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
20 dinner rolls (1-1/4 pounds), cut into 1-inch cubes (18 cups)
3 tablespoons brown sugar
SAUCE:
1 cup butter, cubed
1 cup packed brown sugar
1 cup half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1/8 teaspoon baking soda

Steps:

  • Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.

WAFFLE BERRY BREAD PUDDING



Waffle Berry Bread Pudding image

A lovely pudding, not that healthy but a great treat. The mixture of white chocolate and raspberries is fantastic.

Provided by madcowjen

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

480 g sweet waffles
150 g white chocolate
300 g frozen raspberries
2 ounces caster sugar
1 tablespoon plain flour
18 fluid ounces sour cream or 18 fluid ounces creme fraiche
3 eggs
1/2 teaspoon vanilla essence
2 tablespoons icing sugar

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.

Nutrition Facts : Calories 1002.1, Fat 54.1, SaturatedFat 24.4, Cholesterol 286.8, Sodium 789.3, Carbohydrate 112.4, Fiber 3.4, Sugar 68.3, Protein 19.4

BREAD PUDDING USING LEFT OVER WAFFLES



Bread Pudding using left over waffles image

I love it and I hate to throw out anything from the fridge, so I thought why not!

Provided by jan h

Categories     Other Snacks

Time 1h

Number Of Ingredients 8

1/4 c butter, melted
2 1/2 c 2% low fat milk (room temp so butter does not solidify)
2 eggs
1/2 c brown sugar, light (not packed if you're watching calories)
1 1/2 Tbsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
12 oz waffles, left over (lighter weight or egg are better, but you can use what you usually make)

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Lightly 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.
  • 3. In 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.
  • 4. 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
  • 5. Cognac 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.
  • 6. Using a knife, deeply pierce the hot bread pudding (right out of the oven) all over.
  • 7. Pour topping over the complete pudding while it's still hot (very important).
  • 8. Eat hot with vanilla ice cream, cream or whipped cream. Eat cold with whipped cream. Bon Appetit!

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