WAFFLE BREAD PUDDING
Yield Portion Size
6 ea | |
5 |
Eggs
|
1-1/2 tsp |
Ground cinnamon
|
1/4 tsp |
Ground allspice
|
2 cups |
Half-and-half
|
4 tbsp |
Butter, melted
|
3/4 cup |
Granulated sugar
|
1-1/2 tsp |
Vanilla extract
|
1/2 tsp |
Salt
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 88 mg | 9% |
Carbohydrate | 47 g | 16% |
Cholesterol | 170 mg | 56% |
Total Fat | 24 g | 37% |
Iron | 2 mg | 10% |
Potassium | 125 mg | 0% |
Calories | 445 kcal | 22% |
Sodium | 617 mg | 26% |
Protein | 10 g | 20% |
Polyunsaturated Fat | 4 g | 18% |
Saturated Fat | 10 g | 51% |
Sugars | 28 g | 3% |
Vitamin C | 1 mg | 1% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat convection oven to 350°F.
-
Step 2
Place waffles on a sheet tray with parchment paper and toast for 12 minutes.
-
Step 3
While the waffles cook, mix eggs, cinnamon, and allspice together in a small bowl. Stir in half-and-half, butter, sugar, vanilla, and salt.
-
Step 4
Spray a half hotel pan with cooking spray. Slice waffles into 1"x1" pieces and toss the waffles with the liquid. Pour into prepared pan.
-
Step 5
Cover with foil and bake for 25 minutes, remove foil, and bake an additional 10 minutes.
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