maple bourbon bacon waffle bread pudding

First, the bacon — two ways:

8 strips bacon
brown sugar

Press the bacon into the brown sugar to get it to stick to both sides. Sprinkle with black pepper and lay across a cooling rack that is sitting on a parchment lined baking sheet. Put in a 375 degree oven for 20-25 minutes, or until the bacon is well cooked. Set aside to cool and then chop into pieces.

10 slices center cut bacon, cooked until pretty crisp, chopped into small pieces.

Next the waffles:

3/4 cup flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/3 cup vegetable oil
1 egg
1 1/2 teaspoons sugar

Mix first five ingredients together in a bowl. Add the last five and mix well. Spray the waffle iron with cooking spray. Pour the batter according the the waffle maker’s instructions and then sprinkle part of the cooked (not candied) bacon on top and cook the waffle.

Now the pudding:

8 cups 1" waffle pieces (four full sized Belgian waffles)
12 large egg yolks
2 cups whole milk
2 cup heavy cream
3/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt

Cut waffles into bite-sized pieces and set aside. In a large bowl combine egg yolks, milk, cream, syrup, vanilla and kosher salt. Mix well until combined. Add waffle pieces and candied bacon. Stir mixture together until waffles pieces are coated with the egg mixture. Pour into prepared 13x9 baking dish, confer with plastic wrap and let sit in the fridge for at least an hour.

Take out of the fridge a half hour before cooking and preheat the oven to 375. Cover with foil and bake for an hour. Remove foil and bake another 20-30 minutes, or until center is set. Remove from the oven and brush top with melted butter. Can be served warm or at room temperature.

Peace,
Milton