I don’t know what it is about weekends, but we seem to fall off the low carb wagon almost every time. Terrible I know, but oooh so good. So yesterday I made blueberry nutmeg waffles. Of course my recipe makes a boatload of waffles, so I had a few leftover. So this morning they went into bread pudding. Top with a bit of caramel or good maple syrup to give it that extra kick.
Bread Pudding
Ingredients
- 2 1/2 waffles broken into pieces
- white chocolate chips
- pecans
- 2 tbsp butter melted
- 4 eggs
- 3/4 c brown sugar
- 1 1/2 c heavy cream
- 1/2 c water
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla
Instructions
- In an 8x8 pan, place the waffle pieces
- Sprinkle white chocolate chips and pecans over the top.
- Melt the butter and drizzle over the waffle.
- Beat the eggs and add the cream, spices, sugar, and mix well.
- Pour over the bread until it just starts to fill up the dish. Give the bread a bit of a push down into the liquid.
- Bake at 350C for 45 minutes.
- Drizzle with caramel or maple syrup and serve!
WAFFLE BREAD PUDDING