Chocolate Waffle Bread Pudding

It's hard for me to narrow down my favorite Autumn dessert - with all the pumpkin, apple, cinnamon flavored treats this time of year it is actually almost impossible. My favorite desserts in general, however, are almost always puddings. I do love pudding!

Bread pudding is a new obsession of mine. I love the layer of crunchy bread on top but it still has the creamy, pudding layer underneath. It's a warm, rich treat and is perhaps my favorite dessert this Autumn.

Using waffles for the "bread" in bread pudding works almost better than bread! Toaster waffles make a delicious crunchy top layer, golden and browned to perfection. And beneath the crunchy layer, they turn to a thick, creamy pudding that melts in your mouth. This dessert (which admittedly has been breakfast a few times at my house) is really so very good!

Chocolate Waffle Bread Pudding

Ingredients

4 oz cream cheese, softened

½ cup packed brown sugar

2 egg whites

½ teaspoon ground cinnamon

1 ¾ cups milk (fat free or 2%)

6 cups cubed Eggo Thick and Fluffy Waffles, about 8 waffles

2 squares dark chocolate, coarsely chopped

Directions

Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8-inch square baking dish, or equivalent.

In a medium bowl, beat together softened cream cheese, sugar, egg whites, cinnamon, and milk.

Cube waffles while still frozen and place in prepared baking dish. Pour cream cheese mixture evenly over the top of the waffles. Sprinkle with chopped chocolate.

Bake for 35 to 45 minutes, or until center pudding is set. Makes 6 to 8 servings.

Disclosure: I have signed on as a Chief Waffle Officer in conjunction with The Great Eggo Waffle Off. I have been compensated for my time, but my recipes and opinions remain entirely my own.
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