Puddingorwafflesauce Recipes

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.

SOURDOUGH WAFFLES

Steps:

• Combine the starter, milk and flour in a medium bowl and cover with plastic wrap. Rest for 8 hours at room temperature, until the batter is light, full of bubbles, and roughly doubled in size. (If you'd like to make these for breakfast, you can refrigerate the batter overnight after this 8-hour rest.)
• Stir the egg yolk, butter, sugar and salt into the starter mixture until just combined and set aside.
• Beat the egg white and cream of tartar with a hand mixer on high until stiff peaks form, about 1 to 2 minutes, then fold the egg white into the batter using as few folds as possible to keep it from deflating (see Cook's Note). Rest the batter at room temperature for 20 minutes.
• Heat a Belgian waffle iron on medium heat. When hot, lightly coat both plates with nonstick spray. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations and cook until crisp and golden brown. Serve immediately or cool on a rack and wrap in plastic wrap followed by foil and freeze for up to 3 months.
• To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. During this time, yeasts and bacteria from the air and from the flour and probably from you will set up housekeeping in the bowl (see Cook's Note).
• For daily feeding: Peel back any crust that may have formed and transfer 20% of the culture (50 grams) to a clean, wide-mouthed jar. Stir in 100 grams flour and 100 grams water, loosely screw on the lid and stash at room temperature for 24 hours. (The culture will have a stinky-sour smell at this point.) Discard the rest of the original mixture.
• Repeat step 2 every 24 hours for 5 days. By then the culture should smell yeasty-sweet-sour, which means you're ready to put the starter to work. The waffles are to be made with the discarded percentage of starter.

MENNONITE WAFFLES AND WHITE SAUCE

Steps:

• Heat milk until boiling, stirring constantly. Stir in 1/2 a cup of the sugar.
• Mix the cornstarch with the remainder 1/4 cup sugar and then add that to the hot milk mixture. Keep stirring until it thickens. (You can add more cornstarch to get it to the thickness you like).
• Add the butter and vanilla and stir.
• Pour over waffles (or dip the waffles into the sauce like my little girls do).

LEFTOVER WAFFLE BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Lightly grease a 9x9 cake pan, or a 9" round pan, or a loaf pan. If you're using whole waffles put the first layer in the pan. For torn up waffles, toss them into the pan and try to somewhat level them out.
• In a bowl, whisk the lukewarm milk, butter, eggs, first amount of sugar and vanilla together until eggs are fully incorporated. Pour over the waffles - if you're using torn up waffles, give the whole thing a good stir. For whole waffles, pour some of the mixture over the first layer, then alternate layers of waffles and egg mix until it's all used up. Sprinkle the top of the waffle mixture with the second amount of brown sugar, then glob some jam or jelly randomly around the top.
• Bake at 350* for about 45 minutes to an hour, until the center is set and the top is starting to brown. Serve either hot or cold.