What do you do when you have leftover waffles? Make a bread pudding, of course! At least that's what I do. So when my friend made a barnyard-full of buttermilk waffles at her ranch during our mothers' day weekend, I tucked the leftovers into a container and took them home.
Tonight, those became the main ingredient in our dinner, a savory bread pudding full of mushrooms, tomatoes, and herbs. Delicious and so, so easy!
Here's the basic formula to adapt with whatever you have on hand: leftover bread, veggies, herbs, and enough beaten eggs to moisten the bread.
I used: 3 C cubed leftover waffles; 1 C sliced mushrooms; 1/2 C diced tomatoes or tomato sauce; 2 T fresh dill, minced; 1 T fresh garlic, minced; 3 eggs, beaten; and freshly ground pink Himalaya salt and flower pepper.
Mix all of the ingredients well until the bread is completely moistened. Press that into a buttered baking dish. Top with shredded parmesan cheese. Bake in a 350 degree oven until the pudding is puffed and brown, approximately 40-50 minutes. Let cool slightly then serve in wedges, topped with a dollop of marscarpone. I sprinkled the marscarpone with some porcini mushroom salt - to stick with the fungi-theme.