SUNNY'S FUNKY MONKEY WAFFLE PUDDING

Sunny's Funky Monkey Waffle Pudding image

Provided by Sunny Anderson

Categories dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 12

1 tablespoon salted butter
9 to 12 frozen waffles, thawed and cut into quarters
2 cups chocolate milk, at room temperature
1/2 cup chunky peanut butter, slightly melted to loosen
1/4 cup light or dark brown sugar
2 ripe bananas, mashed
Kosher salt
1 large egg
1/2 cup mini marshmallows
1/4 cup semisweet chocolate chips
6 strips crisp-cooked bacon, chopped
Warm maple syrup, for serving

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.