Breakfast & Brunch
Christmas Morning Waffle Bread Pudding
Do the work the night before and wake up to the best-smelling kitchen on the block. Cubes of Butter Liège waffle soak overnight in a simple vanilla-cinnamon custard, then bake until puffed and golden.
- Prep15 min
- Cook45 min
- Total1 hr + overnight soak
- Servings8
- DifficultyEasy
Soaks 8 to 12 hours in the refrigerator before baking.
Bread pudding began as a way to use up yesterday's bread. Liège waffles are made from a brioche-style dough, so they soak up custard like the best brioche, and the pearl sugar caramelizes on top.
Steps
Tap a step when it’s done to keep your place.
Tips & Swaps
- Serve with: Serve with a drizzle of pure maple syrup or a dusting of powdered sugar.
- Swap: Use Dark Chocolate Chip waffles for a chocolate chip version.
- For kids: Let them whisk the custard and press the waffle cubes down the night before.
For Foodservice◆Retail◆College Dining
In Your Kitchen
Putting Christmas Morning Waffle Bread Pudding on your menu? Here’s where it sells and how it works at volume.
- Best for
- Hotel brunch, catering
- The moment
- Holiday brunch, Dec–Jan
- Why it works for you
- Soaks overnight in hotel pans and bakes in the morning, so there's no a.m. prep.
- Batch & prep ahead
- Scale the recipe into hotel pans and soak it overnight in the walk-in. Bake in the morning.
- Hold & reheat
- Hold the baked pudding covered in a warmer or steam table, and portion to order.
- Plating
- A square or a scoop, finished with maple syrup or powdered sugar.
- Hotel pan yields
- A half hotel pan holds about 1.5× this recipe and a full 2-inch hotel pan about 3×. Start checking a full pan at 50 minutes.
- Holding
- Hold the baked pudding hot at 135°F or above.
- Pack options
- This recipe uses the unwrapped Large Butter Liège Bulk Pack.
Want these waffles on your menu or shelf? Send us a wholesale inquiry.
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