Bread Pudding Using Left Over Waffles Food

BREAD PUDDING USING LEFT OVER WAFFLES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Lightly grease a 9x9 cake pan, or a 9" round pan, or a loaf pan. Cube or tear up waffles, toss them into the pan and try to somewhat level them out.
• 3. In a bowl, whisk the lukewarm milk, butter, eggs, sugar, nutmeg, cinnamon and vanilla together until eggs are fully incorporated. Pour over the waffles - give the whole thing a good stir. COMMENT: The mixture should be almost submerged in liquid.
• 4. Bake at 350* for about 45 minutes to an hour, until the center is set and the top is starting to brown. Serve either hot or cold
• 5. Cognac or Rum topping: (Omit alcohol if serving to children) Use 1/2 cup of syrup (more or less, it's up to you) & 1/4 cup of cognac or rum (more or less, it's up to you). Mix together.
• 6. Using a knife, deeply pierce the hot bread pudding (right out of the oven) all over.
• 7. Pour topping over the complete pudding while it's still hot (very important).
• 8. Eat hot with vanilla ice cream, cream or whipped cream. Eat cold with whipped cream. Bon Appetit!

LEFTOVER WAFFLE BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Lightly grease a 9x9 cake pan, or a 9" round pan, or a loaf pan. If you're using whole waffles put the first layer in the pan. For torn up waffles, toss them into the pan and try to somewhat level them out.
• In a bowl, whisk the lukewarm milk, butter, eggs, first amount of sugar and vanilla together until eggs are fully incorporated. Pour over the waffles - if you're using torn up waffles, give the whole thing a good stir. For whole waffles, pour some of the mixture over the first layer, then alternate layers of waffles and egg mix until it's all used up. Sprinkle the top of the waffle mixture with the second amount of brown sugar, then glob some jam or jelly randomly around the top.
• Bake at 350* for about 45 minutes to an hour, until the center is set and the top is starting to brown. Serve either hot or cold.

SUNNY'S FUNKY MONKEY WAFFLE PUDDING

Steps:

• Butter the bottom and sides of an 8-by-8-inch baking dish. Arrange the waffle wedges standing up in rows, alternating every other piece so the curved side faces the opposite direction to create an organized but random top with curved peaks.
• In a blender, add the chocolate milk, peanut butter, brown sugar and bananas. Add a pinch of salt and blend to taste; it should not be salty, just taste like a hint of salt. Add the egg and blend until smooth.
• Preheat the oven to 350 degrees F.
• Slowly pour the custard over the prepared dish of waffle wedges and let rest 10 to 15 minutes to allow it to soak into the waffles. The waffles will crest above the custard line; gently press down to encourage absorption.
• Bake until the tops are golden and the custard feels set, 50 minutes to 1 hour. Remove and sprinkle the marshmallows, chips and bacon over the top. Put back in the oven and bake until the chocolate is shiny and the marshmallows soften, 5 to 10 minutes more. Serve with warm maple syrup.

BEST EVER BREAD PUDDING

Steps:

• Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

LEFTOVER BREAD BREAD PUDDING

Steps:

• Cut or tear bread into 2" cubes and place on a baking sheet.
• Pop them into a preheated 325 F oven for just a few minutes (keep checking them),just to barely toast them(the idea is to dry out the bread a bit so that it doesn't all turn to mush later in the pudding).
• Set the bread cubes aside to cool when they are done.
• Using a whisk, beat together eggs, milk, marmalade, sugar, cinnamon, and vanilla.
• Place the bread cubes into an ungreased 8 1/2" round deep baking dish.
• Sprinkle raisins over the top, then pour the egg mixture over all.
• Bake at 325 F for 40 minutes or untila knife inserted near the center comes out clean (not gloppy) and the custard seems set.
• Cool slightly before serving and chill the leftovers.

BREAD PUDDING

Steps:

• Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
• Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
• Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
• Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
• Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
• Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

BAKED WAFFLE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish.
• Spread waffle pieces in the bottom of the baking dish.
• Beat milk, eggs, sugar, and vanilla extract together in a bowl until well-blended. Pour over waffles in the baking dish, making sure to cover them evenly. Let stand for 5 minutes.
• Bake in the preheated oven until center is set and edges start to brown and pull away from the sides, 20 to 25 minutes.