Maple Bacon Waffle Bread Pudding

Feels like maple-bacon flavor was everywhere for a while. It seems to still be sticking around some places. This recipe was inspired by a bacon-themed restaurant near me. I was in a rut, for a while, with regard to bread pudding. I just wasn’t sure I had any original ideas to offer. Yeah, I guess maple-bacon isn’t very original, but this is a darn good bread pudding. The flavor and consistency is so on-point!

I have actually thought about making a waffle bread pudding for a while. So this flavor seemed to suit the waffle idea best.

Maple Bacon Waffle Bread Pudding

Ingredients

3.5 waffles* (I used this recipe)
4 eggs
2 c half-and-half
1 c light brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
1 tsp vanilla extract
1/4 c maple liqueur or maple flavored whisky**
4 Tbsp butter, melted
8 strips of bacon, cooked and crumbled

Sauce Ingredients

1 c heavy cream
1/2 c half-and-half
1/2 c maple syrup
1 Tbsp cornstarch
3 Tbsp maple liqueur or maple flavored whisky**
1 1/2 tsp vanilla extract
1 Tbsp butter
6 Tbsp confectioners sugar

Directions

1. Preheat oven to 300 degrees Fahrenheit. Tear the waffles into 1-inch pieces and spread in single layer on baking sheet. Place in oven for 15 minutes, stirring occasionally.
2. In a large mixing bowl, whisk together eggs, half-and-half, brown sugar, cinnamon, nutmeg, salt, vanilla, whisky, and melted butter.
3. Stir in the bacon crumbles and waffle pieces.
4. Cover and chill mixture for 1-2 hours.
5. Preheat oven to 325 degrees Fahrenheit.
6. Spray six ramekins (or one 2-quart casserole dish) with nonstick spray. Distribute bread pudding mixture evenly between the ramekins.
7. Place ramekins in oven on middle rack and bake for 25-30 minutes (45-50 minutes for casserole dish) or until center is set. Meanwhile, prepare the sauce.
8. When bread pudding is finished, cool for at least ten minutes. Serve warm or chilled.

Sauce Directions

1. In a medium saucepan, combine heavy cream, half-and-half, and maple syrup. Place over medium heat, stirring constantly until it starts to steam and boil.
2. In a small bowl, stir together cornstarch and whisky.
3. Add whisky mixture to saucepan, and reduce heat to low. Whisk frequently for three minutes.
4. Remove saucepan from heat. Stir in vanilla and butter until butter is melted.
5. Add the confectioners sugar and whisk until smooth.
6. Transfer to a bowl for sauce to thicken. Serve warm atop bread pudding.

 

*My waffle iron makes 7 inch diameter, round waffles. If using smaller waffles, you may need 4-6.

**Alternatively: 1/4 c whiskey plus 1/2 tsp maple extract. I used Crown Royal Maple Finished.