Waffle Bread Pudding with Sausage

5 from 1 vote

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

Prep Time15

Cook Time1

chill time8

Total Time9 15

Course: bread pudding, Breakfast and Brunch, Breakfast casserole

Cuisine: American Comfort Food

Servings: servings

Calories: 898kcal

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

-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.

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.