Waffle Berry Bread Pudding Food

BREAD PUDDING USING LEFT OVER WAFFLES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Lightly grease a 9x9 cake pan, or a 9" round pan, or a loaf pan. Cube or tear up waffles, toss them into the pan and try to somewhat level them out.
• 3. In a bowl, whisk the lukewarm milk, butter, eggs, sugar, nutmeg, cinnamon and vanilla together until eggs are fully incorporated. Pour over the waffles - give the whole thing a good stir. COMMENT: The mixture should be almost submerged in liquid.
• 4. 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
• 5. Cognac or Rum topping: (Omit alcohol if serving to children) Use 1/2 cup of syrup (more or less, it's up to you) & 1/4 cup of cognac or rum (more or less, it's up to you). Mix together.
• 6. Using a knife, deeply pierce the hot bread pudding (right out of the oven) all over.
• 7. Pour topping over the complete pudding while it's still hot (very important).
• 8. Eat hot with vanilla ice cream, cream or whipped cream. Eat cold with whipped cream. Bon Appetit!

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 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!!

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.

WAFFLE BERRY BREAD PUDDING

Steps:

• Preheat over to 400°F. Cut the frozen buttermilk waffles into 1 inch squares and place in "deep" dish baking pan. Sprinkle with half of the white chocolate chips and half of the frozen raspberries. Repeat layer. Microwave (for thawing purposes) or just let the frozen waffles and frozen raspberries sit out until thawed.
• Combine sugar and all purpose flour. Whisk in sour cream, eggs and vanilla. Pour evenly over waffles.
• Bake 30 - 35 minutes until golden brown and set in center.

VERY BERRY BREAD PUDDING

Steps:

• NOTE: I have found that people tend to fight over the browned top crust of bread pudding so I solved that problem by baking mine in a 10" round x 4" deep Pyrex casserole, ensuring everyone of receiving a large portion of browned pudding with enough soft pudding underneath. This meant that I had to use a 17" x 13" x 2" deep broiler pan for the Bain Marie or water bath. If you choose to use a different size baking dish, results may vary, such as a longer baking time. My bread pudding ended up being 2.5" deep.
• Directions for bread pudding:.
• Preheat oven to 335 degrees. Fill tea kettle with enough water to fill a 13" x 17" pan, half way up with boiling water. Bring water to boil, then turn down heat to a simmer, for later use. Butter the casserole dish; set aside.
• Place the 2 cups of milk in a large saucepan, uncovered, over medium heat. Let the milk heat in the pan, without stirring, until a skin forms on top and it is scalded. Or, if this makes you uneasy, stir the milk and continue heating until small bubbles form along the edges of the pan. Remove from heat.
• Meanwhile, place the eggs and yolks in a large mixing container with a pouring spout. Beat or whisk briefly, only to mix, not until they are foamy or light. (This beats too much air into the custard)
• Gradually add the sugar, vanilla and almond extracts, ground cinnamon, ground ginger and salt, beating only until well mixed.
• Using a 1/4 cup measuring cup, slowly add 1/4 cup amounts of the hot milk to the egg mixture, stirring gently. When 1 cup of warm milk has been added into the egg mixture, add the remaining milk and stir gently. This process is called "tempering", making sure that your eggs don't "scramble" in the pan from the heat of the milk! Set aside custard mixture.
• In a large bowl, tear the Hawaiian rolls apart into large chunks, totaling 6 cups. Using a large mesh strainer, pour your custard mixture slowly over the bread roll cubes. (Straining the custard catches any lumpy egg whites.) Stir very gently, making sure that the bread rolls are all thoroughly coated. Allow to rest in the bowl for 10 minutes. Stir twice.
• While the bread is soaking up the custard, measure out your frozen berries. I'm lucky enough to have a deep freezer so I have individual bags of the berries, but a quality brand of mixed berries with blueberries, strawberries, raspberries and black raspberries can be used. They should NOT be mashed!
• Gently fold the 2 cups of mixed frozen berries into the custard/bread mixture. Pour this into the prepared casserole dish, using a spoon to make sure that the berries are well distributed and that the raspberries are pushed down into the custard, to fill their little centers.
• Place the casserole dish into the broiler pan and place this into the oven, leaving the oven door open. Carefully pour the hot, boiling water into the pan, going up to 1/2 the height of the casserole. NOTE: PLEASE BE CAREFUL! I have a long-necked tea kettle so there is no risk of burning myself. However, if you feel more comfortable filling the broiler pan with the hot water prior to placing it into the oven, do what makes sense for YOU!
• Bake for 50 to 60 minutes until a sharp knife inserted 1 inch into the middle of the custard comes out clean. Carefully remove the broiler pan and place on a heat-proof surface. Lift the casserole out of the water, place it on a wire rack and cool for 1 hour or until a comfortable eating temperature. Allow water in broiler pan to cool, dump out when safe to the touch.
• Serve warm, cool, cold. Plain or with topping of choice. Just enjoy it, however you please!
• Directions for Orange Whipped Cream:.
• Have ALL of your ingredients and equipment ice cold! I store the beaters in the bowl in my frig and have a small dish of the sifted powdered sugar in there, too. (Sifting the powdered sugar after you've measured it eliminates nasty sugar lumps!)
• Remove bowl, beaters, whipping cream and powdered sugar from the refrigerator. Insert beaters into machine, shake whipping cream multiple times to integrate the butter fat; pour into the bowl.
• Starting out at the lowest speed, beat whipping cream until it slightly thickens. Starting out at a lower speed prevents splashing all over.
• Once cream begins to thicken, increase speed to medium high and whip until soft peaks begin to form. Increase speed to high and slowly add the powdered sugar to the whipped cream, being sure to reach all corners of the bowl if doing this with a hand mixer.
• When firm peaks have formed, add vanilla extract and 2-3 drops of orange oil (or orange zest) and blend only until combined, about 10 seconds.
• Serve a dollop of this on top of the still warm Very Berry Bread Pudding. The whipped cream is also good in your coffee, with a dash of cinnamon!

BERRY BREAD PUDDING

Steps:

• Heat oven to 350°F
• Combine berries, 1/2 teaspoon sugar and 1 teaspoon cornstarch in small bowl; spoon into 2 buttered (8-ounce) custard cups.
• Place bread cubes over berries.
• Combine 1/4 cup sugar, half & half, eggs and vanilla in medium bowl with wire whisk; mix well.
• Pour over bread cubes.
• Gently press down on bread so cubes absorb egg mixture.
• Sprinkle bread cubes with remaining sugar.
• Place custard cups into ungreased 9x9-inch baking pan.
• Place baking pan on oven rack; pour boiling water into pan to within 1 inch of top.
• Bake for 45 to 50 minutes or until top is lightly browned.
• Remove custard cups from baking pan.
• Meanwhile, combine 2 tablespoons sugar and 1/2 teaspoon cornstarch in 1-quart saucepan.
• Gradually stir in whipping cream until smooth.
• Add 2 tablespoons butter.
• Cook over medium heat, stirring occasionally, until butter is melted and mixture comes to a full boil (5 to 8 min).
• Boil 1 minute.
• Remove from heat; stir in 1/2 teaspoon vanilla.
• Serve warm with warm bread pudding.
• TO MAKE AHEAD: Prepare bread pudding as directed above.
• Cover; refrigerate 8 hours or overnight.
• Bake, uncovered, as directed above.

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.