This frozen waffle bread pudding transforms simple toaster waffles into a sweet-and-savory breakfast casserole. It’s elegant enough for holidays but simple enough for a weekday morning.
Toaster waffles are a regular in the freezer for many households. They’re convenient on busy mornings, but they also make an excellent base for creative dishes. In this recipe, frozen waffles soak up a rich egg custard and bake into a hearty breakfast casserole: frozen waffle bread pudding.
The dish combines the crisp, familiar flavor of toasted waffles with savory sausage and cheddar, all bound together by a silky egg and milk custard. It’s a great way to elevate a pantry staple into something special with minimal effort. Prep takes about 15 minutes, then the casserole sits in the refrigerator to absorb the custard before baking. The result is flavorful, comforting, and easy to serve to a crowd.
Ingredients
To make this frozen waffle bread pudding you will need the following:
- Frozen waffles – 8 waffles (Eggo or any store-brand equivalent)
- Ground sausage – 1 lb, cooked, crumbled, and drained
- Shredded cheddar cheese – 1 1/2 cups
- Eggs – 8 large
- Milk – 1 1/4 cups (whole milk or half-and-half recommended)
- Salt and pepper – to taste
How to Make
This waffle bread pudding is straightforward and forgiving. Follow these steps for a reliable result:
- Preheat the oven to 425°F. Arrange the frozen waffles in a single layer on a baking sheet. Toast at 425°F for 4 minutes per side, flipping halfway, until they are lightly golden and just beginning to crisp. This step helps prevent the finished casserole from becoming overly soggy.
- Spray an 8×8″ baking dish with nonstick spray. Place four toasted waffles in a single layer in the dish with minimal overlap.
- Evenly spread half of the cooked, crumbled sausage over the waffle layer. Sprinkle half of the shredded cheddar over the sausage. Repeat with the remaining waffles, sausage, and cheese to form a second layer.
- In a mixing bowl, whisk together the eggs, milk, and salt and pepper until fully combined. Pour the custard mixture evenly over the layered waffles, sausage, and cheese, allowing it to soak into the waffles.
- Tightly cover the baking dish with plastic wrap and chill in the refrigerator for at least 1 hour, or up to overnight. Chilling gives the waffles time to absorb the custard for a more cohesive texture.
- When ready to bake, preheat the oven to 325°F. Remove the plastic wrap and bake the casserole for about 50 minutes, or until the eggs are set and the center is no longer jiggly.
- Let the dish rest for 10 minutes after removing it from the oven, then slice and serve warm.
Storing Leftovers
Store leftover waffle bread pudding tightly covered in the refrigerator for up to 3 days. Note that the waffles will soften the longer they sit. Reheat in a 300°F oven until warmed through to maintain texture and flavor.
Tips and Variations
- Pre-toasting the waffles reduces excess moisture and helps the casserole hold its shape.
- For a sweet-and-savory finish, serve with a light drizzle of maple syrup at the table.
- Substitute crisp cooked, crumbled bacon for the sausage if you prefer a smokier flavor.
- Mix in diced vegetables such as bell peppers or cooked onions for added color and nutrition.
Notes
- Using whole milk or half-and-half gives a richer custard; avoid skim milk for best texture.
- Chilling the assembled dish is optional but recommended for the best custard absorption and even baking.
- This recipe scales well for larger dishes—adjust ingredient quantities and bake time accordingly.
Nutrition (Approximate per serving)
Calories: 601 kcal | Carbohydrates: 22 g | Protein: 31 g | Fat: 43 g
This frozen waffle bread pudding is an easy way to turn basic toaster waffles into a hearty, crowd-friendly breakfast casserole. Enjoy it for holiday brunches or a weekend family breakfast.