White Chocolate Waffle Bread Pudding (2017 Recipe Contest)


5 waffles* prepared using SweetStacks Gourmet Pancake and Waffle mix according to package directions
¼ cup dried cranberries
5 tablespoons butter, room temperature, divided
2½ cups half and half
1 cup sugar
1/3 cup finely chopped white chocolate, divided
3 eggs
1 tablespoon vanilla extract

¼ cup brown sugar
⅓ cup SweetStacks Gourmet Pancake and Waffle mix
1 teaspoon cinnamon
⅓ cup toasted pecan pieces


Grease the sides and bottom of an 8x8 or 9 inch oval baking dish with 1 tablespoon of butter

Preheat oven to 350 degrees

Prepare waffles according to package directions, allow waffle to dry out for at least 30 minutes.( or use leftover waffles that have been allowed to dry out). Cut dried waffles into 1-2 inch cubes and place in the prepared pan with dried cranberries.

In a saucepan over low heat combine half and half, sugar and ¼ cup white chocolate. Heat until sugar is dissolved and chocolate has just melted. Allow to cool slightly.

In a small bowl beat eggs and vanilla. Add beaten eggs to milk mixture and whip to incorporate. Pour mixture over waffles and toss gently with a fork to make sure all of the waffles are saturated. Gently press down on top of mixture. Cover and refrigerate for 20 minutes or longer.(Can be refrigerated overnight)

In a small bowl combine brown sugar, waffle mix, cinnamon and ¼ cup butter until mixture resembles coarse crumbs. Add pecans and remaining white chocolate. Sprinkle this mixture on top of waffles and bake for 50-55 minutes or until thoroughly cooked. Cover top of waffle pudding with aluminum foil if it starts to get too brown.

Serve with whipped cream, fresh berries or a powdered sugar glaze.

Makes 8 servings.

Use an 8 inch Belgian waffle maker or you may use 4½-5 cups cubed cooked waffles.


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