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Waffle Bread Pudding


3 or 4 large leftover waffles, torn (or cut) into bite size pieces
1 cup raisins
1/3 cup rum, liqueor, apple juice or water
3 large eggs
2 cups milk (cream or half and half)
1 cup sugar
3 tablespoons butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
 
Preheat oven to 350 degrees. Spray an 11" x 7" baking dish with non-stick cooking spray (or rub generously with butter).
 
Place waffle pieces evenly in baking dish. Meanwhile, place raisins and liquid in a small saucepan and bring to a simmer over medium heat. Reduce heat to low and simmer until almost all the liquid is gone. Remove from heat and allow to cool.
 
Sprinkle raisins evenly over waffles.
 
In a large bowl, whisk together eggs, milk, sugar, butter, cinnamon, vanilla and nutmeg until well mixed. Pour mixture evenly over waffle pieces and raisins. Press waffles down into liquid to ensure that all the waffles get moistened.   Allow to sit for 10 minutes.
 
Cover dish with aluminum foil and bake for 45 minutes. Remove foil and continue baking for 15 - 30 minutes more or until a knife inserted in center comes out clean.
 
Serve with Rum Butter Sauce (Sylvia's Kitchen Cookbook), ice cream or whipped cream.
 
 
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