Are you looking for a decadent recipe, one where everyone throws their heads back in an “OMG kind of way”…well, you’ve found it!! This bread pudding was inspired by my love of the salty-sweet combo, the end all of tastes.
I’ve made bread pudding with all kinds of breads so why not waffles? The top stays nice and crunchy and below there is a creamy, yummy pudding. If you’ve never made bread pudding, this is a great recipe to start with!!
So, when do you serve this dish? It’s perfect for after dinner but would also be nice paired with a savory dish for brunch. Trust me, you are gonna love it.
I used my waffle maker to make six-6″ waffles. I then cut them into bite-sized pieces and put them in the oven to crisp up.
I let the waffles, bacon and liquid soak together for 30 minutes before pouring it into a pan and baking.
Maple-Bacon-Waffle Bread Pudding
- 8 cups 1" waffle pieces
- 6 large egg yolks
- 1-1/2 cups whole milk
- 1 cup heavy cream
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 10 slices center cut bacon, cooked until somewhat crisp, broken into pieces
- 1 Tablespoon butter, melted (plus more for buttering dish)
- Preheat oven to 350 degrees. Make homemade waffles (I made six-6" waffles). Cut into bite-sized pieces and place on a baking sheet. Bake in the oven for 15 minutes to crisp them up. Remove and turn oven temperature up to 375 degrees.
- Meanwhile, in a large bowl combine egg yolks, milk, cream, syrup, vanilla and kosher salt. Mix well until combined. Add crisped waffle pieces and bacon. Stir mixture together until waffles pieces are coated with the egg mixture. Let sit for 30 minutes, stirring several times.
- Pour mixture into a buttered 8 x 8 baking dish and press down until it fits. Cover with foil and bake for 50 minutes. Remove foil during last 20 minutes of baking. Remove from the oven and brush top with melted butter. Serve warm.
If you have leftovers, scoop out small portions into ramekins and pop them in the toaster oven for a quick treat.
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