Best 5 Baked Waffle Pudding Recipes

SHEET-PAN CHICKEN AND WAFFLES

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Coat a rimmed baking sheet with cooking spray. Toss the chicken pieces with the sour cream, garlic powder, cayenne, half the lemon zest, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl to coat. Set aside.
• Put the cornflakes in a shallow dish and stir in the olive oil, 1 tablespoon thyme and a pinch each of salt and black pepper. Coat the chicken in the cornflake mixture, pressing to adhere. Place on the prepared pan and lightly coat with more cooking spray. Bake until lightly browned on top, about 15 minutes.
• Meanwhile, mix the butter with the remaining lemon zest and 1 tablespoon thyme in a medium bowl. Season with salt and black pepper and set aside.
• Remove the baking sheet from the oven and move the chicken to one side. Arrange the waffles in two rows on the other side of the pan, overlapping them. Bake, flipping and rotating the waffles halfway through, until a thermometer inserted into the thickest part of the chicken registers 165 degrees F and the waffles are toasted and hot, 10 to 15 minutes.
• Spread the lemon-thyme butter evenly over the waffles. Serve the chicken and waffles with maple syrup.

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.

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.

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!!

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.