I had a few more leftover waffles...so I decided to go with a sweet version after the savory mushroom bread pudding we had for dinner last night.
the basic formula to adapt with whatever you have on hand: leftover bread,
fruit, spices, and enough beaten eggs to moisten the bread.
I used: 3 C cubed
leftover waffles; 1 C quartered strawberries; 1/2 C unsweetened applesauce; 1/2 C sliced almonds; 1/2 C unsweetened flaked coconut; 1 t ground cinnamon; 1 T ginger syrup; and 3 eggs, beaten.
all of the ingredients well until the bread is completely moistened. Press that
into a buttered baking dish. Top with raw turbinado sugar. 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 more ground cinnamon.