It is 7 am and you need a fast, filling breakfast. This protein waffle bread pudding is the perfect way to start your day. It turns simple frozen waffles into a warm, gourmet meal. You will love how easy this comes together on a busy morning. It is a warm and satisfying way to fuel your body. You do not need any fancy equipment to make this happen. Just a toaster and a small baking dish will do. The kitchen will smell like warm cinnamon and sweet vanilla. It is the ultimate comfort food for a chilly winter morning.
Why This Protein Waffle Bread Pudding Is a Winner
This recipe is a winner because it is packed with 30 grams of protein. It is perfect for a healthy reset after a busy holiday season. You get the comfort of bread pudding without all the extra sugar. It keeps you full and satisfied until lunch time. This dish is a great way to use up frozen staples. Your whole family will enjoy the tender, custard-filled centers of the waffles. It is a smart choice for anyone watching their macros. You can enjoy a sweet treat that actually supports your goals. It feels like an indulgence but it is actually nutritious.
Simple Cooking Steps
Making this dish is incredibly simple for any home cook. You just toast the waffles and whisk a quick custard. The oven does all the hard work for you. It is a fail-proof breakfast hack for your kitchen. Even beginners can master this recipe on the first try. You will feel like a pro when you see the golden top. The process takes less than ten minutes of active work. It is the ultimate low-effort meal for a cozy morning. The waffles soak up the creamy vanilla custard perfectly. You get a consistent result every single time you bake it.
Ingredients You’ll Need
Most of these items are likely already in your pantry or freezer right now.
- 4 frozen protein waffles
- 2 large eggs
- 30 grams vanilla whey protein powder
- 120 milliliters unsweetened almond milk
- 2 grams ground cinnamon
- 5 milliliters vanilla extract
- 15 milliliters sugar-free maple syrup
- 1 gram sea salt
Step-by-Step Directions
- Preheat the oven to 175°C (350°F) and grease a small 15×15 cm baking dish.
- Toast the frozen protein waffles until golden and crisp, then cut them into 2.5 cm cubes.
- In a mixing bowl, whisk together the eggs, protein powder, almond milk, cinnamon, vanilla extract, and sea salt until the protein powder is fully dissolved.
- Place the waffle cubes into the prepared baking dish in an even layer.
- Pour the custard mixture over the waffles, pressing down with a spatula to ensure full saturation.
- Allow the mixture to rest for 5 minutes so the waffles absorb the liquid.
- Bake for 30 to 35 minutes, or until the custard is set and the top is slightly crisp.
- Drizzle with sugar-free maple syrup before serving.
Best Ways to Enjoy It
Serve this warm with a dollop of Greek yogurt on top. You can add fresh berries for a bright, seasonal touch. It is also great with a sprinkle of chopped walnuts for crunch. This is the perfect meal for a lazy weekend brunch at home. Set the table and enjoy it with a hot cup of coffee. It feels like a restaurant-quality dish in your own dining room. Your kids will love the extra drizzle of maple syrup on top. You can even serve it as a healthy dessert after dinner. It is versatile enough for any time of the day.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. Reheat in a 350 degree oven for ten minutes to stay crisp. This helps keep the edges nice and firm. You can also use a microwave for a faster option. Just heat it in thirty-second intervals until it is warm. This recipe is perfect for weekday meal prep sessions. You can make a double batch and eat it all week. It holds its shape well even after being stored. This makes it easy to pack for a quick office lunch.
Tips for Best Results
- Toast the waffles until they are very firm and golden brown.
- Do not skip the five minute soaking period before baking.
- Use a high-quality vanilla protein powder for the best flavor.
- Avoid using too much milk or the center will become soggy.
- For a winter treat, add a dash of fresh nutmeg.
- Grease your baking dish well to prevent the custard from sticking.
- Use a spatula to press the waffles firmly into the liquid.
- Watch the oven closely during the last five minutes of baking.
Easy Flavor Ideas
- Use dairy-free milk like soy or oat milk for a swap.
- Swap vanilla for chocolate protein powder for a rich treat.
- Add pumpkin pie spice for a cozy fall flavor profile.
- Use gluten-free waffles to fit your specific dietary needs.
- Stir in a few dark chocolate chips before you bake it.
Common Questions
Can I make this ahead of time?
Yes, you can prep the dish the night before. Keep it covered in the fridge until you are ready. Just bake it fresh in the morning for the best texture.
Can I use fresh waffles instead of frozen?
Yes, but make sure they are toasted very well first. This prevents the bread pudding from becoming too soft. Stale waffles actually work even better for this recipe.
Will my kids actually eat this?
Absolutely, it tastes just like a warm dessert. It is a sneaky way to give them extra protein. They will never know it is a healthy version of breakfast.
I hope this warm breakfast makes your winter mornings a bit brighter. It is so easy to make and even easier to enjoy. Give it a try and let every bite warm you up.
— Alex
Ingredients
- 4 frozen protein waffles
- 2 large egg s
- 30 grams vanilla whey protein powder
- 120 milliliters unsweetened almond milk
- 2 grams ground cinnamon
- 5 milliliters vanilla extract
- 15 milliliters sugar -free maple syrup
- 1 gram sea salt
Instructions
- Preheat the oven to 175°C (350°F) and grease a small 15x15 cm baking dish.
- Toast the frozen protein waffles until golden and crisp, then cut them into 2.5 cm cubes.
- In a mixing bowl, whisk together the eggs, protein powder, almond milk, cinnamon, vanilla extract, and sea salt until the protein powder is fully dissolved.
- Place the waffle cubes into the prepared baking dish in an even layer.
- Pour the custard mixture over the waffles, pressing down with a spatula to ensure full saturation.
- Allow the mixture to rest for 5 minutes so the waffles absorb the liquid.
- Bake for 30 to 35 minutes, or until the custard is set and the top is slightly crisp.
- Drizzle with sugar-free maple syrup before serving.
