(Eggnog) Waffle Bread Pudding

Remember the Eggnog Waffle French Toast I shared last week? Well, it has quickly jumped to the #1 most-viewed spot on this blog! I knew that I had something special the moment I tasted those french-toasted eggnog-drenched waffles, but I could never have guessed that a meal made out of breakfast leftovers would garner so much attention.

In my opinion a splash of eggnog makes anything delicious, but I'm aware that not everyone agrees. So, for those of you who are a little less than enthusiastic about downing a glass of heavy-cream-and-barely-cooked-egg, here's another waffle transformation. This time, my favorite breakfast treat is getting the bread pudding treatment - and if you thought the French Toast waffles were good, you have to try these!

I baked my waffle bread puddings in individual ramekins - and then proceeded to eat them all! They're that delicious. Using waffles instead of bread gives the finished pudding a more tender consistency, and this recipe - an adaptation of my mum's traditional version - gives them a great caramel flavor. You can add raisins, if you like, but the puddings are great as-is...and some might say they're even better with a little drizzle of eggnog, added just before serving.

Waffle Bread Pudding
makes 4 small ramekins

1 large egg, beaten
1 cup milk (you can substitute up to half with cream)
1 teaspoon vanilla extract (optional)
1/4 cup granulated sugar
1/8 teaspoon cinnamon
Nutmeg, freshly grated, to taste
4 pre-baked waffles, torn into pieces
Raisins (optional)
1 Tablespoon butter

Preheat oven to 375°F. Grease four small ramekins generously with butter. Set aside Whisk together egg and milk until frothy and well combined. Add sugar, vanilla, and spices, and stir until blended. Stir in the waffle pieces until just moistened (now is the time to add your raisins, if desired). Pour mixture into the ramekins, taking care to divide the liquid evenly between the four dishes. Dot each ramekin with a few small pieces of butter (this is just to help the top to crisp, so 1 Tablespoon should be more than enough for four ramekins). Bake in the center of your oven for 45-55 minutes or until top is golden and center appears mostly set. Serve immediately, with cream, hot custard - or a drizzle of eggnog.

A few notes: This recipe may be based on my mum's old bread pudding recipe, but the waffles give it a nice twist. Since they are less dense than bread, they yield a smoother pudding. The result is more soufflé-like (except for the crispy tops) - these puddings even fall like soufflés, so be sure to serve direct from the oven for maximum impact. Of course, bread pudding isn't exactly haute cuisine, so it's okay to prepare ahead of time if necessary. They can easily be reheated and even taste good cold - for an indulgent breakfast - the next morning!

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