Bread-filled waffles with grape-cranberry syrup

Votes: 1

How to Make - Bread Waffles with Grape-Cranberry Syrup

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1592, total fat 63 G., saturated fats 14 G., proteins 38 G., carbohydrates 228 G., fiber 28 G., cholesterol 232 mg, sodium 1913 mg, sugar 107 G.

These waffles are made with the same bread filling traditionally served with holiday turkey, and there's no dough involved! They're a great way to use up leftover stuffing from last night's dinner to make a delicious breakfast. Make a quick cranberry-grape syrup especially for these waffles. Drizzle and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cranberry-grape syrup

450 g frozen cranberries
1 1/4 cups Concord grape jam
3/4 cup grape juice
1/3 cup sugar
1 strip of orange zest, 7 cm long.

Waffles

Cooking spray to spray the waffle iron
4.5 cups leftover bread filling, such as cranberry-walnut filling
1/3 cup milk
3 large eggs

Bread filling with cranberries and walnuts

3 tbsp unsalted butter, plus extra for greasing the pan
1.5 cups walnuts
220 g raw sweet Italian sausage, casings removed
2 stalks celery, chopped
1 medium onion, chopped
1 cup dried cranberries
1 package (400 g) of bread filling mix
1 tbsp finely chopped fresh sage
2 tsp finely chopped fresh thyme
2 cups chicken or turkey broth
1 large egg, lightly beaten
Special equipment: waffle iron

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Cranberry-grape syrup:

Combine the cranberries, grape jam, grape juice, sugar, and orange zest in a medium saucepan and heat over medium heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and flake easily when pressed with a wooden spoon, about 20 minutes. The syrup should simmer gently.
Waffles made from bread stuffing:

Crumble the bread filling in a bowl, then add the milk and eggs. Meanwhile, preheat a waffle iron and spray the top and bottom with cooking spray. Spread the filling evenly in the waffle iron, then close it and cook until golden brown and crisp, about 5 minutes. Transfer the waffles to a plate and cover with foil. Repeat with the remaining bread filling.

Serve the waffles with warm cranberry-grape syrup. Leftover syrup can be refrigerated for up to 1 week.
Bread filling with cranberries and walnuts:

Preheat oven to 200°C. Lightly grease a 2- to 3-quart glass or ceramic baking dish. Toast the walnuts in a dry skillet over medium heat until golden brown, about 5 minutes. Let cool and chop.
In a large skillet, melt the butter over medium-high heat. Add the sausage and cook, breaking up any lumps with a wooden spoon, for about 5 minutes. Reduce the heat and add the celery, onion, and 1/2 teaspoon of salt. Cook, stirring occasionally, until softened, about 8 minutes. Add the cranberries and cook until slightly plumped, about 1 minute, then remove from heat.
In a large bowl, combine the bread filling mixture, sage, thyme, and walnuts. In a large measuring cup, combine the broth and egg, then add it to the bowl along with the meat mixture. Add 1/2 teaspoon of salt and black pepper and gently stir to distribute the ingredients evenly. Transfer the filling to a baking dish and bake until heated through and golden brown on top, 30-40 minutes.