Blueberry Waffle Bread Pudding + Ideas for National Hot Breakfast Month

Can you believe it's February already? That poor groundhog Phil, saw has shadow on Monday, so that means there's at least 6 more weeks of Winter. Boooo!!!!!!!! More like 10 where I live. Groundhogs are rodents, not meteorologists! Just saying. 🙂

February is also National Hot Breakfast month. You can have breakfast for dinner all month long and have no shame!  I have breakfast for dinner so many times during the week. On some nights, I'm really lazy and just cook up some hash browns and scrambled eggs. Other nights I'll get really crazy and depending on what type of breakfast sausage meat I have in the fridge, I'll use that meat to make a quesadilla.

Krusteaz  asked me to come up with a recipe for brunch. I love waffles and thought it would be fun to make a waffle bread pudding.  I also love using mixes that take no time to prepare and try to come up with my own twist on it. This is great to have with sausage, bacon, and eggs. We had this with sausage links for dinner.

First off, you make the waffle batter according to the back of the box. While the waffles are cooking,  make the egg mixture. I used 2 cups of almond milk, 6 eggs, a teaspoon of vanilla, ½ cup sugar since the waffles are pretty sweet, and some cinnamon. In a separate bowl, tear up the waffles and pour the egg mixture over the waffles. Add in the blueberries. Pour the waffle mix in  a 9x9 baking dish and baking for 40 to 50 minutes or until the egg mixture is cooked through.  That's it!  You can prepare the bread pudding over night and keep it in the fridge until ready to bake when you get home from work.

I also made some other recipes.

These Red Velvet Pancakes would be great to have around Valentine's Day for brunch a long with some eggs, bacon, and sausage.  I loved making heart shapes with the squeeze bottle that Krusteaz gave. The pancake flipper is awesome, not only for flipping pancakes but also for flipping quesadillas!

Red Velvet Heart Shaped Pancakes:

1 ¾ cup of Honey Wheat Waffle Mix + ¾ cup of water + 2 teaspoon of cocoa powder + 1 to 2 teaspoon of red food coloring gel. Mix in bowl and use a squeeze bottle to make heart shapes.

Raspberry and Peach Caflouti

1 cup of prepared Krusteaz Pancake Mix + ⅛ cup of fresh raspberries + ½ cup of canned peaches (use fresh when in season)

Bake in 350 degree for 25 minutes.

My next idea is one very big gigantic pancake! The fancy term for it is called a Clafouti, it's basically one big gigantic pancake that is baked in an oven.  I took some regular pancake mix, placed some berries and peaches in the bottom of the pan and poured a cup of pancake mix over the fruit.

. I baked the pancake in the oven for 25 minutes. It's almost like one big gigantic pancake/coffee cake.

Blueberry Waffle Bread Pudding

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• Author: Jenna
• Yield: 8 1x

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Ingredients

• 5 waffles (prepared using Krusteaz Blueberry Waffle Mix Batter)
• 2 cups Almond milk
• 6 large eggs
• 1 tsp of vanilla
• ½ tsp of sugar
• 1 tsp cinnamon
• 1 cup of frozen blueberries

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Instructions

1. Preheat oven to 350.
2. Make the waffle batter according to the back of the box. While the waffles are cooking, make the egg mixture. I used 2 cups of almond milk, 6 eggs, a teaspoon of vanilla, ½ cup sugar since the waffles are pretty sweet, and some cinnamon. In a separate bowl, tear up the waffles and pour the egg mixture over the waffles. Add in the blueberries. Pour the waffle mix in a 9x9 baking dish and baking for 40 to 50 minutes or until the egg mixture is cooked through.

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Notes

myWW points: Blue Points: 2; Green Points: 4;  Purple Points: 2

Nutrition

• Serving Size: ⅛th of the pan