Stranger Things Chocolate Waffle Bread Pudding Recipes

STRANGER THINGS CHOCOLATE WAFFLE BREAD PUDDING

Steps:

• To make the waffles, in a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the eggs, buttermilk, butter and vanilla until well incorporated. Make a well in the center of the dry ingredients and pour in the wet. Stir until just combined.
• Preheat a waffle iron, grease with cooking spray and pour in about 1/3 cup of batter into each cavity. Cook the waffles until golden brown and crispy. Transfer the cooked waffles onto a wire rack and continue cooking the waffles until the batter is all used up. Allow the waffles to air dry at room temperature for about 1 hour.
• Combine 1/2 cup of the chopped chocolate with the sugar, cocoa, and ¾ cup of half and half in a medium saucepan over low heat. Cook, stirring constantly, until The chocolate is melted and the mixture is smooth and has thickened, about 5 minutes. Transfer the mixture to a large bowl, and whisk in the remaining half and half. Whisk in the eggs, salt, and vanilla extract.
• Tear up the waffles and toss together with the remaining 1/4 cup of chopped chocolate, cranberries and pistachios. Pour out into a greased 10-inch square baking dish. Pour the chocolate mixture over the top of the waffle cubes and let sit at room temperature for 30 minutes until the custard has been absorbed into the waffles.
• Preheat oven to 325 degrees F.
• Bake the pudding until puffed up and set, about 45 to 50 minutes. Remove from the oven and let cool for 15 minutes to allow the custard to fully set before serving. Slice and serve warm with whipped cream, ice cream or a dusting of powdered sugar. Cooking Note: You can use 2 (13.8oz) packages frozen Belgian Waffles, instead of making homemade waffles, if you'd prefer.

SUNNY'S FUNKY MONKEY WAFFLE PUDDING

Steps:

• Butter the bottom and sides of an 8-by-8-inch baking dish. Arrange the waffle wedges standing up in rows, alternating every other piece so the curved side faces the opposite direction to create an organized but random top with curved peaks.
• In a blender, add the chocolate milk, peanut butter, brown sugar and bananas. Add a pinch of salt and blend to taste; it should not be salty, just taste like a hint of salt. Add the egg and blend until smooth.
• Preheat the oven to 350 degrees F.
• Slowly pour the custard over the prepared dish of waffle wedges and let rest 10 to 15 minutes to allow it to soak into the waffles. The waffles will crest above the custard line; gently press down to encourage absorption.
• Bake until the tops are golden and the custard feels set, 50 minutes to 1 hour. Remove and sprinkle the marshmallows, chips and bacon over the top. Put back in the oven and bake until the chocolate is shiny and the marshmallows soften, 5 to 10 minutes more. Serve with warm maple syrup.

BAKED WAFFLE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish.
• Spread waffle pieces in the bottom of the baking dish.
• Beat milk, eggs, sugar, and vanilla extract together in a bowl until well-blended. Pour over waffles in the baking dish, making sure to cover them evenly. Let stand for 5 minutes.
• Bake in the preheated oven until center is set and edges start to brown and pull away from the sides, 20 to 25 minutes.

CHOCOLATE & SALTED CARAMEL WAFFLE BREAD & BUTTER PUDDING

Steps:

• Fill a large pan with a few centimetres of water and set over a medium heat. Set a large heatproof bowl over the pan - it should sit on top without touching the water. Break the chocolate into the bowl, then tip in the cream, milk, butter, caster sugar, cinnamon and vanilla. Reduce the heat to low, and stir the mixture until everything has melted together and is glossy. Remove from the heat and leave to cool slightly.
• Spread the caramel over the base of a baking dish (ours was 30 x 22cm), then sprinkle with a pinch of sea salt. Cut the waffles in half diagonally, then arrange over the caramel in overlapping rows.
• Pour the egg yolks into the warm chocolate mixture, mixing well as you do until all of the egg is fully incorporated. Carefully pour the chocolate custard over the waffles, ensuring they're fully covered. Leave to soak for at least 1 hr, or cover and chill overnight.
• Heat the oven to 180C/160C fan/gas 4 and uncover the dish if it has been chilled. Bake the pudding for 30 mins until the custard is set with a slight wobble in the centre. Leave to stand for 5 mins, then dust lightly with icing sugar, if you like, and scoop into bowls to serve.

WAFFLE BERRY PUDDING

Steps:

• Preheat oven to 200C. Place half the waffles in a deep microwaveable dish and sprinkle half the chopped white chocolate and half the raspberries - repeat layers. Place in microwave on high for 3 minutes (or until raspberries have defrosted)
• Combine sugar and flour in a bowl. Add sour cream, eggs and vanilla essence. Whisk and spoon evenly over top of raspberries
• Bake 30-35 minutes or until golden brown and set in centre. Cool for 10 minutes, sprinkle with icing sugar and serve with ice cream if desired.
• Equally yummy served cold the next day!!

BANANA- WAFFLE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Spray 8 (7 ounce) ramekins with non stick baking spray.
• Cut waffles into crouton size pieces.
• In large bowl, whisk together 1 1/4 cups milk, 1/4 teaspoon salt, eggs, and next 4 ingredients until smooth. Add waffle pieces,toss to coat. Spoon into prepared ramekins.
• Bake 30 minutes or until puffy and golden brown.
• Meanwhile, in small saucepan, combine carame, topping, optional rum, remaining 1/4 cup milk, and remaining 1/4 teaspoon salt. Cook over low heat, stirring occasionally, until smooth. Add pecans stirring until combined. Serve with bread pudding.