Best Chocolate Waffle Pudding Recipes

CHOCOLATE RASPBERRY WAFFLE PUDDING

Steps:

• Preheat oven to 170 Degrees Celsius.
• Lightly grease 8-cup capacity ovenproof pudding dish.
• Cut waffles into 3cm cubes.
• Using electic mixer beat eggs, caster sugar and vanilla for 3 minutes until pale and thick.
• Add cream and beat until ocmbined.
• Arrange 1/3 waffles in dish. Pour 1/3 cream mixture over, 1/3 raspberries and 1/3 chocolate on top of that. Repeat.
• Allow mixture to stand 30 minutes before baking uncovered for 45 minutes (if pudding is browning to quickly cover with foil) or until custard is set and top is golden.
• Dust with icing sugar to serve.

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.

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.

RASPBERRY & WHITE CHOCOLATE WAFFLE PUDDING RECIPE - (4.3/5)

Steps:

• Preheat the oven to 170°C. Butter a medium ovenproof dish. Cut waffles into 2cm cubes. Place half in the dish, topped by half the raspberries, then half the chocolate. Repeat layers. Whisk together sugar, flour, eggs, rind, vanilla and cream. Pour over waffles and set aside for 10 minutes. Bake in the oven for 35 minutes until golden. Dust with icing sugar. Serve with cream or ice-cream.

CHOCOLATE WAFFLE PUDDING

Steps:

• Preheat oven to 160°C Lightly grease a 22cm square ovenproof dish.
• Arrange the waffles in the prepared dish. Sprinkle with the chocolate.
• Whisk the eggs, sugar, milk, buttermilk and vanilla essence in a large jug until well combined. Pour half the egg mixture over waffles. Set aside for 5 minutes, then pour over the remaining egg mixture.
• Place the dish in a large roasting pan and fill with enough boiling water to come halfway up the sides of the dish. Bake for about 50 minutes or until the custard has just set. Set aside for 5 minutes before serving. Dust with icing sugar and serve with ice cream if desired.