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!
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Printable Recipe Card
Waffle Bread Pudding with Sausage
Ingredients
- 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
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
Nutrition
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
All of the recipes you'll find here on my website are in loving memory of my son, Greg, who left this earth far too soon and will be forever in our hearts.
Renée says
This recipe is very unique and tasty.