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

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.

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.