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
3.5 waffles* (I used this recipe)
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
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
- 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.
- In a large mixing bowl, whisk together eggs, half-and-half, brown sugar, cinnamon, nutmeg, salt, vanilla, whisky, and melted butter.
- Stir in the bacon crumbles and waffle pieces.
- Cover and chill mixture for 1-2 hours.
- Preheat oven to 325 degrees Fahrenheit.
- Spray six ramekins (or one 2-quart casserole dish) with nonstick spray. Distribute bread pudding mixture evenly between the ramekins.
- 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.
- When bread pudding is finished, cool for at least ten minutes. Serve warm or chilled.
- 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.
- In a small bowl, stir together cornstarch and whisky.
- Add whisky mixture to saucepan, and reduce heat to low. Whisk frequently for three minutes.
- Remove saucepan from heat. Stir in vanilla and butter until butter is melted.
- Add the confectioners sugar and whisk until smooth.
- 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.