choc chip waffle bread & butter pudding
Bread and butter pudding had always sounded so stodgy and unappetising to me. Wet bread? No thanks. So when a colleague’s birthday came around, and he mentioned that bread and butter pudding was his favourite, I had to look into something that was a bit more exciting. That colleague, who then went on to be my boss, recently resigned from his position, and to send him off with all the goodness and appreciation I could think of, I made this pudding again.
This gooey mess of waffles, chocolate, custard and orange is hard to beat. The waffles provide a little more structure and texture than your regular slice of bread, the orange adds a freshness to cut through the very sweet pudding, and the custard is silky and creamy. This is quite rich, so you could pair this with a scoop of vanilla ice cream or double cream.
Makes 8 serves
Ingredients
- 8 waffles – you can use homemade waffles with 1/2 cup of choc chips, or you can use two packs of the Toscano Choc Chip Waffles
- 500ml full cream milk
- 500ml thickened cream
- 8 egg yolks
- 1 C sugar
- 2 tsps vanilla extract
- 1/4 tsp nutmeg
- 2 tsps orange zest
Method
- Preheat the oven to 160 degrees celsius
- Add all the ingredients, except the waffles, in a jug or bowl, and mix until it resembles a custard. Make sure the yolks are well mixed in and the sugar is dissolved
- Add the waffles to a 3 litre baking dish and pour the custard mixture over the waffles. Push the waffles down and let them soak in the custard for 30 minutes.
- Bake the pudding in the oven for 45-50 minutes, with an aluminium foil tent over the top. Then remove the foil tent and bake for a further 15 minutes to crisp up the top.
- Serve.
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