Waffle Bread Pudding

Waffles take a walk on the savory side in this slow cooker sausage-infused bread pudding.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Slow Cook: 3 hrs 30 mins (low)
  • Cool: 30 mins

Waffle Bread Pudding

Directions

  1. Line a 3 1/2- or 4-quart slow cooker with a disposable slow cooker liner; set aside.
  2. In a large skillet cook sausage, sweet pepper, and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Spread one-third of the sausage mixture in the prepared cooker; top with one-third of the halved waffles. Repeat layers twice more.
  3. In a medium bowl combine eggs, half-and-half, and snipped sage. Pour egg mixture over layers in cooker. Using the back of a large spoon, press down lightly to moisten the top layer of waffles. If desired, sprinkle with sage leaves.
  4. Cover and cook on low-heat setting about 3 1/2 hours or until a knife inserted in the center of egg mixture comes out clean, giving the crockery liner a half-turn once halfway through cooking, if possible. Remove crockery liner from cooker, if possible, or turn off cooker. Cool for 30 minutes. Serve bread pudding warm with maple syrup.
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Nutrition Facts (Waffle Bread Pudding)

  • Per serving:
  • 558 kcal ,
  • 30 g fat
  • (11 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 168 mg chol. ,
  • 792 mg sodium ,
  • 55 g carb. ,
  • 2 g fiber ,
  • 31 g sugar ,
  • 19 g pro.
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