Shortcut Brunch Or Dessert This Waffle Bread Pudding With Berries Is A Cinch Recipes

WAFFLE BERRY BREAD PUDDING

Steps:

• set oven to 200c.
• break the waffles and white chocolate into chunks
• place half the waffles in a deep dish and add half of the chocolate and half of the raspberries.
• Combine sugar, flour, creme fraiche, eggs and vanilla essence - whisk and spoon half of the mixture evenly over the raspberries.
• Repeat the process - place the remainder of the waffles, white chocolate and raspberries then cover with the remainder of the mixture.
• Place in oven for 30mins.

SHORTCUT BRUNCH OR DESSERT! THIS WAFFLE BREAD PUDDING WITH BERRIES IS A CINCH

Steps:

• Heat the oven to 350˚F
• Coat a 9-by-13-inch baking dish with vegetable oil spray
• Put the cut-up waffles into the prepared dish
• Whisk together the half-and-half, eggs, butter, brown sugar, the 2/3 cup maple syrup, the vanilla and cinnamon in a bowl
• Pour the custard evenly over the waffles and press down to make sure all the waffles are coated with the custard
• Bake until golden brown and a knife inserted 2 ½ inches from the edge of the baking dish comes out clean, 45 to 50 minutes
• Toss the berries with the remaining 1/3 cup maple syrup
• Top each bread pudding serving with the berry-syrup mixture

BREAD PUDDING WITH BERRIES

Steps:

• Preheat the oven to 350 degrees. Generously butter a 12-inch round, oven-proof pan or a 3-quart baking dish.
• Combine the milk, cream, sugar and vanilla bean in a saucepan and bring to a simmer.
• Stir to dissolve the sugar, then remove from the heat, cover the pan with plastic wrap and allow to steep for 15 minutes (if using vanilla extract you don'tt have to steep the mixture). Remove the vanilla pod, scraping all of the remaining seeds into the milk.
• Meanwhile, spread the bread cubes on a baking sheet and place in the oven. Toast until golden brown, 8 to 10 minutes. Remove from the heat and arrange in the baking dish in an even layer.
• Beat the eggs and egg yolks together in a bowl. Bring the milk mixture back to a simmer and remove from the heat. Making sure that the mixture is not simmering, whisk 1/2 cup into the egg yolks.
• Combine well, then whisk the tempered eggs back into the milk mixture. Scrape in all of the egg mixture with a rubber spatula.
• Pour the custard mixture over the bread and let sit for 5 minutes. Gently press the bread down into the custard mixture. Top with the berries.
• Place the baking dish in a roasting pan and fill the roasting pan with enough water to come halfway up the sides of the baking dish.
• Bake 45 minutes, until set and the top is just beginning to color.
• Remove from the oven and allow to cool. Serve warm, room temperature or cold.