Breakfast Bread Pudding
Why I Love This Recipe
I subscribe to Cooks Illustrated Magazine...it is a little gem in my kitchen "tool box". It has several "spin off" magazines which I get samples of on occassion, but have never subscribed. I was flipping through one freebie one day and read a recipe for a breakfast casserole made with waffles instead of the usual bread or tortillas. I committed it to memory also because it asked for maple sausage which I had never tried. The next time I needed to make a casserole, I couldn't for the life of me (1) find the magazine or (2) find the recipe online! PHOOEY! I am not afraid to experiment with food, so I was going to make it anyway! I distinctly remember the author mentioning if you aren't going to use homemade waffles that the ONLY suggestion, for a substitute, he would make is Eggo HOMESTYLE Waffles. So, off to the store I went to get waffles, maple sausage (I use Jones All Natural...because they were on sale at the time and I have never had anything to compare them against), and eggs. I have "created" a breakfast masterpiece based on what I thought SHOULD go into the recipe since I didn't actually have it in front of me. I have made it several times, for several people and it is always a hit!
Ingredients You'll Need
large baking dish
10-12 Eggo Homestyle, or homemade waffles cut into cubes
20 maple sausage links, diced and cooked
3T maple syrup (more if you like it sweeter)
12-15 eggs
1/4 c. whipping cream, or milk
1/4 stick of butter, melted
dash of cinnamon
cinnamon sugar to top
Directions
Line baking dish with waffles and sausage, mixed together
Beat all other ingredients together (except cinnamon sugar)
Pour over waffles
Sprinkle top with a good layer of cinnamon sugar (makes a nice crispy crust)
Bake @ 350degrees for approx 45min, or until set.
I have served it with whipped cream or, powdered sugar or, maple syrup on top!
