11 Delicious Baked Waffle Pudding Recipes

Are you ready to transform your leftover waffles into something extraordinary? Our roundup of 11 Delicious Baked Waffle Pudding Recipes is here to inspire your next comfort food adventure. Perfect for cozy mornings or sweet endings to any meal, these recipes promise ease, creativity, and loads of flavor. Dive in and discover your new favorite way to enjoy waffles beyond the syrup!

Classic Vanilla Baked Waffle Pudding

Buckle up, buttercups, because we’re about to transform your leftover waffles into a dessert that’ll have your taste buds doing the cha-cha. This Classic Vanilla Baked Waffle Pudding is the love child of comfort and decadence, and it’s ridiculously easy to whip up.

Ingredients

• 4 cups cubed day-old waffles
• 2 cups whole milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tbsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup raisins (optional)

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Spread the cubed waffles evenly in the prepared baking dish.
3. In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and salt until well combined. Tip: For an extra fluffy texture, let the mixture sit for a minute to ensure the sugar is fully dissolved.
4. Pour the milk mixture over the waffles, pressing down gently to ensure all pieces are soaked. Tip: If using raisins, sprinkle them evenly over the top now for a burst of sweetness in every bite.
5. Bake for 45-50 minutes, or until the top is golden and the center is set. Tip: To check for doneness, insert a knife in the center; it should come out clean.
6. Let the pudding cool for 10 minutes before serving.

So there you have it—a pudding that’s crispy on top, custardy in the middle, and packed with vanilla goodness. Serve it warm with a scoop of ice cream for an extra indulgent treat, or enjoy it cold straight from the fridge the next day (we won’t judge).

Chocolate Chip Baked Waffle Pudding

Just when you thought waffles couldn’t get any better, we go and bake them into a pudding! This Chocolate Chip Baked Waffle Pudding is the love child of your breakfast and dessert dreams, combining the best of both worlds with a playful twist.

Ingredients

• 4 cups cubed day-old waffles
• 1/2 cup semi-sweet chocolate chips
• 2 cups whole milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Spread the cubed waffles evenly in the prepared baking dish and sprinkle with chocolate chips.
3. In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and salt until well combined.
4. Pour the milk mixture over the waffles, pressing down gently to ensure all pieces are soaked.
5. Let the mixture sit for 10 minutes to allow the waffles to absorb the liquid.
6. Bake for 45 minutes, or until the top is golden and the center is set.
7. Remove from the oven and let cool for 5 minutes before serving.

Every bite of this pudding is a delightful mix of crispy edges and soft, custardy centers, with melty chocolate chips adding a surprise in every forkful. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it cold straight from the fridge the next day—if it lasts that long!

Blueberry Lemon Baked Waffle Pudding

Just when you thought waffles couldn’t get any better, along comes this Blueberry Lemon Baked Waffle Pudding to prove you deliciously wrong. It’s the kind of dish that makes brunch feel like a celebration and leftovers (if there are any) taste like a sweet victory.

Ingredients

• 4 cups cubed day-old waffles
• 1 cup fresh blueberries
• 2 tbsp lemon zest
• 1/4 cup lemon juice
• 3 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, cinnamon, and salt until well combined.
3. Add the cubed waffles, blueberries, lemon zest, and lemon juice to the bowl, gently tossing to ensure everything is evenly coated. Let the mixture sit for 10 minutes to allow the waffles to absorb the liquid.
4. Pour the mixture into the prepared baking dish, spreading it out evenly. Tip: Press down lightly on the waffles to ensure they’re submerged in the custard for maximum flavor.
5. Bake for 45-50 minutes, or until the top is golden brown and the center is set. Tip: Check for doneness by inserting a knife in the center; it should come out clean.
6. Let the pudding cool for 10 minutes before serving. Tip: For an extra touch of indulgence, drizzle with maple syrup or a dollop of whipped cream.

Kick your feet up and savor the contrast of the crispy top layer against the soft, custardy interior, bursting with bright lemon and juicy blueberries. Serve it warm with a side of sarcasm for anyone who dares to ask for a bite of yours.

Banana Nut Baked Waffle Pudding

Ever had one of those mornings where you can’t decide between waffles, banana bread, or bread pudding? Well, buckle up, buttercup, because we’re smashing all three into one glorious breakfast Frankenstein—no lab coat required.

Ingredients

• 2 cups waffles, cut into 1-inch pieces
• 1 cup mashed bananas (about 2 medium bananas)
• 1/2 cup chopped walnuts
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 cup whole milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and grease an 8-inch square baking dish.
2. In a large bowl, whisk together the eggs, milk, melted butter, vanilla extract, sugar, cinnamon, and salt until well combined.
3. Add the waffle pieces, mashed bananas, and chopped walnuts to the bowl, gently folding until everything is evenly coated. Let the mixture sit for 10 minutes to allow the waffles to absorb the liquid.
4. Pour the mixture into the prepared baking dish, spreading it out evenly.
5. Bake for 35-40 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.
6. Remove from the oven and let it cool for 5 minutes before serving.

Now, this isn’t just any pudding—it’s a textural symphony of crispy edges, soft centers, and the occasional crunch of walnuts. Serve it warm with a dollop of whipped cream or a drizzle of maple syrup for that ‘I-made-this-from-scratch’ bragging rights.

Pumpkin Spice Baked Waffle Pudding

Craving something that screams autumn but can’t wait for the leaves to turn? This Pumpkin Spice Baked Waffle Pudding is your golden ticket to fall flavors any time of year, blending the comfort of waffles with the cozy vibes of pumpkin spice.

Ingredients

• 4 cups cubed day-old waffles
• 1 cup pumpkin puree
• 3/4 cup granulated sugar
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 2 large eggs
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup chopped pecans
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter.
2. In a large bowl, whisk together the pumpkin puree, granulated sugar, heavy cream, whole milk, eggs, vanilla extract, cinnamon, nutmeg, cloves, and ginger until smooth.
3. Add the cubed waffles to the bowl, gently folding them into the pumpkin mixture until evenly coated. Let sit for 10 minutes to allow the waffles to absorb the liquid.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the chopped pecans on top and drizzle with melted butter.
5. Bake for 35-40 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.
6. Remove from the oven and let cool for 5 minutes before serving.

Rich in flavor with a texture that’s both creamy and slightly crispy on top, this pudding is a dream. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Apple Cinnamon Baked Waffle Pudding

Feeling like your breakfast game needs a major upgrade? This Apple Cinnamon Baked Waffle Pudding is here to save your mornings with its cozy, comforting vibes and a hint of playful decadence. It’s like French toast and waffles had a delicious baby, and we’re all invited to the brunch.

Ingredients

• 4 cups cubed day-old waffles
• 2 cups whole milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup diced apples
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter or non-stick spray.
2. In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
3. Add the cubed waffles and diced apples to the bowl, gently tossing to ensure everything is evenly coated with the milk mixture. Let it sit for 10 minutes to allow the waffles to absorb the liquid.
4. Pour the mixture into the prepared baking dish and drizzle the melted butter evenly over the top.
5. Bake for 45-50 minutes, or until the top is golden brown and the center is set. A toothpick inserted in the center should come out clean.
6. Remove from the oven and let it cool for 5 minutes before serving. Tip: For an extra crispy top, broil for the last 2-3 minutes of baking.

Kickstart your day with this heavenly dish that’s crispy on the outside, soft and custardy on the inside, with bursts of sweet apple and warm cinnamon in every bite. Serve it with a dollop of whipped cream or a drizzle of maple syrup for that extra oomph.

Strawberry Cheesecake Baked Waffle Pudding

Get ready to flip your breakfast game on its head with this decadent twist on two classics. Imagine the creamy dreaminess of cheesecake and the crispy comfort of waffles in one bite—yes, it’s as magical as it sounds.

Ingredients

• 2 cups cubed day-old waffles
• 1 cup fresh strawberries, sliced
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F and grease a 9×9 inch baking dish with the melted butter.
2. In a large bowl, beat the softened cream cheese and granulated sugar together until smooth.
3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. Gently fold in the cubed waffles and sliced strawberries until evenly coated.
5. Pour the mixture into the prepared baking dish and spread it out evenly.
6. Bake for 25-30 minutes, or until the edges are golden and the center is set.
7. While the pudding bakes, whip the heavy cream and powdered sugar together until stiff peaks form.
8. Let the pudding cool for 10 minutes before serving, topped with the whipped cream.

Bursting with creamy, tangy, and sweet flavors, this pudding is a textural masterpiece—crispy on the edges, soft in the middle. Serve it warm with a drizzle of strawberry sauce for an extra pop of color and flavor.

Peanut Butter Chocolate Baked Waffle Pudding

Let’s be real, if peanut butter and chocolate had a love child, this Peanut Butter Chocolate Baked Waffle Pudding would be it. Imagine all the cozy, indulgent vibes of a dessert that’s part breakfast, part midnight snack, and 100% delicious.

Ingredients

• 4 cups day-old waffles, cut into 1-inch pieces
• 1 cup creamy peanut butter
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 cups whole milk
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with the melted butter.
2. In a large bowl, whisk together the peanut butter, sugar, eggs, milk, and vanilla extract until smooth.
3. Add the waffle pieces to the bowl, gently folding them into the peanut butter mixture until fully coated.
4. Let the mixture sit for 10 minutes to allow the waffles to absorb the liquid, stirring occasionally.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly.
6. Sprinkle the chocolate chips evenly over the top.
7. Bake for 35-40 minutes, or until the edges are golden and the center is set.
8. Remove from the oven and let cool for 5 minutes before serving.

Go ahead, dive into this decadent dish where every bite is a perfect harmony of creamy peanut butter and melty chocolate, all hugged by soft, baked waffles. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it cold straight from the fridge—because no one’s judging here.

Caramel Pecan Baked Waffle Pudding

Who knew that waffles could get even better? Imagine them, not just crisped to golden perfection but baked into a luscious, caramel-kissed pudding that’s studded with crunchy pecans. It’s the breakfast of champions, reimagined as dessert—or hey, we won’t judge if you have it for breakfast.

Ingredients

• 4 cups cubed day-old waffles
• 1/2 cup chopped pecans
• 1/2 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup whole milk
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and grease a 9-inch baking dish.
2. Spread the cubed waffles and chopped pecans evenly in the prepared baking dish.
3. In a medium saucepan over medium heat, combine the sugar and water. Cook without stirring until the mixture turns a deep amber color, about 5 minutes. Tip: Swirl the pan occasionally for even caramelization.
4. Carefully whisk in the heavy cream, butter, and vanilla extract until smooth. Remove from heat.
5. In a separate bowl, whisk together the eggs, milk, and salt. Slowly pour the caramel mixture into the egg mixture, whisking constantly to prevent curdling.
6. Pour the combined mixture over the waffles and pecans, pressing down lightly to ensure all pieces are soaked. Tip: Let it sit for 10 minutes to allow the waffles to absorb the custard.
7. Bake for 30-35 minutes, or until the pudding is set and the top is golden brown. Tip: A knife inserted in the center should come out clean when it’s done.

Decadent doesn’t even begin to cover it—this pudding is a textural dream with creamy custard, soft waffles, and that irresistible pecan crunch. Serve it warm with a scoop of vanilla ice cream for that hot-cold contrast that’ll have everyone swooning.

Raspberry Almond Baked Waffle Pudding

Alright, folks, let’s dive into a dish that’s as fun to make as it is to eat—imagine your favorite breakfast waffles getting a glamorous makeover with raspberries and almonds, baked into a pudding that’s downright irresistible.

Ingredients

• 4 cups day-old waffles, cut into 1-inch pieces
• 1 cup fresh raspberries
• 1/2 cup sliced almonds
• 3 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or non-stick spray.
2. Spread the waffle pieces evenly in the prepared baking dish, then sprinkle the raspberries and sliced almonds on top.
3. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, almond extract, and salt until well combined.
4. Pour the egg mixture over the waffles, ensuring all pieces are soaked. Let it sit for 10 minutes to allow the waffles to absorb the liquid.
5. Bake for 35-40 minutes, or until the top is golden brown and the center is set. A toothpick inserted in the center should come out clean.
6. Remove from the oven and let it cool for 5 minutes before serving.

Zesty and comforting, this Raspberry Almond Baked Waffle Pudding is a delightful twist on classic flavors. Serve it warm with a dollop of whipped cream or a drizzle of maple syrup for an extra touch of indulgence.

Coconut Mango Baked Waffle Pudding

Alright, let’s dive into this tropical twist on a classic comfort dish that’ll have your taste buds doing the hula! Imagine the creamy richness of coconut meeting the sweet, tangy burst of mango, all nestled in a cozy waffle pudding. It’s like a vacation in every bite, minus the sunscreen.

Ingredients

• 2 cups cubed day-old waffles
• 1 cup diced ripe mango
• 1 cup coconut milk
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F and grease a 9-inch baking dish with the melted butter.
2. In a large bowl, whisk together the coconut milk, sugar, eggs, vanilla extract, and ground cinnamon until smooth.
3. Add the cubed waffles and diced mango to the bowl, gently folding them into the liquid mixture until everything is evenly coated.
4. Pour the mixture into the prepared baking dish, ensuring the waffles and mango are spread out evenly.
5. Bake for 35-40 minutes, or until the top is golden brown and the center is set. Tip: If the top starts browning too quickly, loosely cover it with aluminum foil.
6. Let the pudding cool for 10 minutes before serving. Tip: This resting time allows the flavors to meld together beautifully.
7. Serve warm, optionally topped with a scoop of vanilla ice cream or a drizzle of extra coconut milk. Tip: For an extra crunch, sprinkle some toasted coconut flakes on top.

Just like that, you’ve got a dessert that’s a perfect balance of creamy, fruity, and downright irresistible. The waffles soak up all that coconutty goodness while the mango adds little pockets of sunshine. Try serving it at your next brunch and watch it disappear faster than you can say ‘seconds, please!’

Conclusion

Whether you’re craving something sweet or looking for a comforting dessert, these 11 baked waffle pudding recipes are sure to delight. From classic flavors to creative twists, there’s something for everyone. We’d love to hear which recipe you try first—don’t forget to leave a comment with your favorite and share this roundup on Pinterest for others to enjoy!