Waffle Bread Pudding

Waffle Bread Pudding with sausage is a unique and delicious breakfast and brunch treat that will disappear quickly from the table.

*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

What do you get when you cross a sweet breakfast food with savory breakfast food? A dish that can be made in advance and tastes AMAZING? Why... my Waffle and Sausage Bread Pudding, of course. 🙂

The results were completely delicious and a huge hit with family and friends. It can be made a day or two in advance of baking and serving so it's also a hostess's best friend.

Imagine this as your breakfast casserole that will help ring in the new year! If you ask me, there is no more delicious way to start 2014!

Printable Recipe Card

Waffle Bread Pudding with Sausage

Renee Goerger

Waffle Bread Pudding is an unexpected breakfast treat that will get the whole family running to the table!

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Prep Time 15 minutes mins

Cook Time 1 hour hr

chill time 8 hours hrs

Total Time 9 hours hrs 15 minutes mins

Course bread pudding, Breakfast and Brunch, Breakfast casserole

Cuisine American Comfort Food

Servings 10 servings

Calories 898 kcal

Ingredients

  

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• ▢ 8 cups 1" waffle pieces either frozen or homemade I used homemade Belgium waffles.
• ▢ 8 large eggs
• ▢ 1 ½ cups 2% milk
• ▢ 1 cup heavy cream
• ▢ 4 tablespoons butter melted
• ▢ ½ cup pure maple syrup
• ▢ 1 teaspoon ground cinnamon
• ▢ ⅛ teaspoon freshly grated nutmeg
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 teaspoon salt
• ▢ 1 lb. pork breakfast sausage cooked and cut into 1" pieces
• ▢ additional maple syrup for serving

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Instructions

 

• -Preheat the oven to 350-degrees Fahrenheit (175 Celsius)
• -Place the waffle pieces in a single layer on a baking sheet and bake for 20-30 minutes, until super crisp.
• -In a large bowl, whisk together the egg yolks, milk, cream, butter, maple syrup, cinnamon, nutmeg, vanilla, and salt.
• -Place the crisp waffle pieces in a 9x13 baking dish and carefully pour the egg mixture over the waffle pieces. Gently and carefully press the waffles down into the egg mixture.
• -Top the waffles evenly with the breakfast sausage.
• -Cover and refrigerate overnight or up to two days in advance of when you're going to bake and serve.
• -Allow the casserole to come to room temperature for at least 30 minutes before baking.
• -Preheat the oven to 350 degrees.
• -Bake the casserole, covered, for 45 minutes. Uncover and continue baking for 15 minutes.
• -Serve warm with additional maple syrup if desired.

Notes

Please allow this waffle bread pudding to sit in the refrigerator overnight before baking.

May be made 48 hours in advance and prior to baking if needed.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 1servingCalories: 898kcalCarbohydrates: 89gProtein: 26gFat: 49gSaturated Fat: 19gPolyunsaturated Fat: 11gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 255mgSodium: 1741mgPotassium: 435mgFiber: 2gSugar: 17gVitamin A: 3629IUVitamin C: 1mgCalcium: 542mgIron: 14mg

Until we eat again, I hope you have a delicious day!