Frozen Waffle Bread Pudding
This frozen waffle bread pudding turns simple waffles into a sweet and savory breakfast casserole. It’s special enough for a holiday meal while easy enough to make any day of the year!
Toaster waffles are a staple in our freezer.
Not only do we use them as a grab and go breakfast, but I love turning them into things like Chicken And Waffles Grilled Cheese Sandwich.
And I’m turning them into something special but completely different in this recipe.
Because in this frozen waffle bread pudding, they soak up a rich custard and bake into an impressive but easy breakfast casserole
It’s a fantastic way to elevate the freezer mainstay into a dish totally worthy of a holiday occasion.
And with only 15 minutes of prep time, the whole thing is in the oven and flash so you can enjoy your morning while it bakes into perfection.
Ingredients
To make this you’ll need:
- Frozen waffles– Our house is an Eggo house but you can definitely use the store brand equivalent
- Ground sausage– Cooked, crumbled, and drained
- Cheese– Shredded cheddar
- Eggs
- Milk– Use whole milk or half and half but steer clear of low fat or skim milk.
- Salt and pepper– To taste
How to Make
This frozen waffle bread pudding is very easy to make.
Just arrange the waffles in a single layer on a baking sheet and bake them at 425° for 4 minutes per side, flipping them over at the halfway point.
Carefully remove the waffles from the oven and add 4 waffles in a single layer with minimal overlap to an 8×8″ baking dish sprayed with nonstick spray.
Spread half the sausage evenly out overtop and then sprinkle half the cheese evenly out over the sausage.
Repeat the layers.
Whisk the eggs, milk, salt and pepper together in a separate mixing bowl until everything is evenly combined.
Pour the mixture into the baking dish as evenly as possible.
Cover the dish tightly with plastic wrap and chill in the refrigerator for at least 1 hour, or up to overnight.
After it has rested in the fridge, uncover the dish and bake at 325° for 50 minutes or just until the eggs are set.
Remove the dish from the oven and let it rest for 10 minutes.
Slice, serve warm, and enjoy!
Storing Leftovers
Store leftovers tightly wrapped in the casserole dish in the fridge for up to 3 days though keep in mind the waffles will soften more the longer it sits.
Reheat them in a 300 degree oven until warmed through.
Tips and Tricks
- Pre-toasting the waffles helps prevent them from getting soggy.
- Serve it with a drizzle of maple syrup to play up that sweet savory effect of the casserole.
- Feel free to substitute crisply cooked, crumbled bacon for the sausage.
Other Breakfast Casseroles
This frozen waffle bread pudding is an easy way to turn basic toaster waffles into a hearty, tasty breakfast casserole for the whole family.
Make it and enjoy!
Looking for other breakfast casseroles?
Try these:
- Blueberry Pancake Casserole
- Loaded Hashbrown Casserole
- Sausage Gravy & Biscuit Casserole
- Ham & Cheese Bread Pudding
If you’ve tried this FROZEN WAFFLE BREAD PUDDING, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Frozen Waffle Bread Pudding Casserole
Ingredients
- 8 frozen Eggo waffles or the store brand equivalent
- 1 lb ground sausage cooked, crumbled, and drained
- 1 1/2 cups shredded cheddar cheese
- 8 large eggs
- 1 1/4 cups milk
- salt & pepper to taste
Instructions
- Arrange the waffles in a single layer on a baking sheet. Bake at 425° 4 minutes per side, flipping them over at the halfway point, just until lightly toasted.8 frozen Eggo waffles
- Spray an 8x8" baking dish with nonstick spray and add 4 waffles to the bottom of the dish in a single layer, with minimal overlap.
- Spread half the sausage evenly out overtop, then sprinkle half the cheese evenly out over the sausage. Repeat the layers.1 lb ground sausage, 1 1/2 cups shredded cheddar cheese
- Add the eggs, milk, salt and pepper to a mixing bowl then whisk them together until evenly combined. Pour the mixture into the baking dish as evenly as possible.8 large eggs, 1 1/4 cups milk, salt & pepper
- Cover the dish tightly with plastic wrap and chill in the refrigerator for at least 1 hour, or up to overnight.
- Uncover the dish and bake at 325° for 50 minutes, just until the eggs are set.
- Remove the dish from the oven and let it rest for 10 minutes.
- Slice, serve warm, and enjoy!
Notes
- Pre-toasting the waffles helps prevent them from getting soggy.
- Serve it with a drizzle of maple syrup to play up that sweet savory effect of the casserole.
- Feel free to substitute crisply cooked, crumbled bacon for the sausage.
Nutrition
