Maple Bread Pudding: Pure Madness with Waffles, Bacon and Pecans

As the cooler weather sets in upon us here on the East Coast, I rejoice a little. It's not that I don't enjoy summer. I do. I adore sitting outside on the deck with a cool drink watching my girls gleefully running through a sprinkler or swinging on their swings. But I like sitting on my deck on an autumn evening in front of a roaring fire sipping something warm and comforting even better.

I embrace the change of season just as much for the food as I do the temperature change. I love the transition from berries and peaches to pumpkins and squash along with warm spices like cinnamon and nutmeg. Turning on the oven no longer is a dread due to sweltering heat but provides a warmth and coziness in the house both from it being on as well as the scents emanating from it as I bake.

This Maple Bacon Pecan Waffle Bread Pudding has autumn written all over it. The combination of maple, bacon and pecans is some of my favorite flavors to pair together. Maple Bacon Caramel Corn with Pecans is a favorite treat in our house and it disappears in a flash so I knew these flavors would be heaven in this bread pudding.

The warm bread pudding is made from my golden yeast waffle recipe instead of the traditional day old bread, and has crispy bacon baked right in. Maple kissed with a touch of cinnamon from a streusel topping scattered across the top. It's everything that's good about breakfast all in one glorious bite. Bake it right away or put everything together the night before and bake it the next morning for an easy breakfast treat. Leftovers make a great afternoon treat too!

Maple Bread Pudding Recipe

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Ingredients

For the Topping:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 stick butter, cut into small pieces
• 1/2 cup pecans, finely chopped

For the Bread Pudding:

• 6 yeast waffles, cut into 1" pieces
• 6 eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 10 slices bacon, center-cut, cooked until crispy and coarsely cut

Directions

For the Topping:

1. In a medium bowl, whisk together flour, brown sugar, cinnamon and salt.
2. Using a pastry cutter or two forks, cut the butter into the dry ingredients until pea size pieces remain.
3. Stir in finely chopped pecans.
4. Cover and store in the refrigerator until ready to use.

For the Pudding:

1. Preheat oven to 350°F.
2. Spread waffle pieces on a baking sheet and bake about 10 minutes, stirring once until crisp. Remove from oven and set aside.
3. In a large bowl, whisk together eggs, milk, cream, maple syrup, vanilla extract and salt.
4. Add the toasted waffle pieces and stir to coat.
5. Let mixture sit in refrigerator for at least 30 minutes or overnight, stirring several times.
6. When ready to bake, stir in cooked bacon.
7. Transfer mixture to a buttered 9x11-inch baking dish or a 9-inch round baking dish.
8. Sprinkle cinnamon pecan streusel topping over waffle mixture.
9. Bake uncovered at 350°F for 50-60 minutes.

Source: Adapted from Nobel Pig

via Food Fanatic http://www.foodfanatic.com/2013/11/maple-bread-pudding-pure-madness-with-waffles-bacon-and-pecans/

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