Cheesy Bread Pudding Waffles
★★★★★
PREP TIME
30 minutes
COOK TIME
30 minutes
MAKES
4 waffles
Ingredients
3
large eggs
2/3 cup
half-and-half
1 teaspoon
kosher salt
1/2 teaspoon
freshly ground black pepper
4 cups
crusty bread, such as batard, levain or ciabatta, torn into 1/2-inch pieces
12 ounces
pork or chicken breakfast sausage, casings removed
4 ounces
sharp cheddar cheese, grated (about 1 1/4 cup)
3
green onions, finely chopped
1 tablespoon
unsalted butter, melted
Instructions
- Preheat the oven to 200°F. Place a baking sheet on the middle rack.
- In a large bowl, combine the eggs, half-and-half, kosher salt and pepper, and whisk until smooth. Add the torn bread pieces and stir to coat every piece with the custard mixture. Allow to sit at room temperature until most of the custard has soaked into the bread, 10 to 15 minutes.
- While the bread mixture is resting, cook the sausage. Heat a large skillet over medium high heat. Add the sausage and cook, using a spoon to break it into crumbles, until it is golden and cooked through, 4 to 5 minutes. Transfer the cooked sausage crumbles onto a paper towel-lined plate to drain any excess fat. Allow to cook slightly at room temperature, 5 to 10 minutes.
- Heat a waffle iron to medium high heat. Meanwhile, add the cooled sausage crumbles, grated cheese, and green onions to the bread mixture. Stir vigorously with a big wooden spoon (or your hands!) to mix well.
- Once the waffle iron is hot, brush both sides of the waffle plates with melted butter. Scoop one heaping cup of your batter into the center of the waffle iron. Gently spread the mixture into an even layer, about a half inch from the edges, and close the waffle iron, pressing down gently. Cook until the bread waffle is deep golden on the outside and cooked through in the center, 3 to 4 minutes (depending on your waffle iron).
- Transfer the finished waffle to the preheated baking sheet and keep warm in the oven. Repeat with the remaining batter.
- Serve the waffles hot. And if you like a sweet and savory combo, drizzle with maple syrup.
