Stranger Things Chocolate Waffle Bread Pudding
- Ready In:
- 2hrs 15mins
For the Waffles
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 1⁄2 cups buttermilk
- 1⁄3 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
For the Bread Pudding
- 3⁄4 cup semisweet chocolate, chopped
- 1⁄2 cup granulated sugar
- 1⁄4 cup unsweetened cocoa powder
- 1 1⁄2 cups half-and-half
- 3 large eggs
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1⁄2 cup dried cranberries
- 1⁄2 cup pistachios, roughly chopped
- To make the waffles, in a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the eggs, buttermilk, butter and vanilla until well incorporated. Make a well in the center of the dry ingredients and pour in the wet. Stir until just combined.
- Preheat a waffle iron, grease with cooking spray and pour in about 1/3 cup of batter into each cavity. Cook the waffles until golden brown and crispy. Transfer the cooked waffles onto a wire rack and continue cooking the waffles until the batter is all used up. Allow the waffles to air dry at room temperature for about 1 hour.
- Combine 1/2 cup of the chopped chocolate with the sugar, cocoa, and ¾ cup of half and half in a medium saucepan over low heat. Cook, stirring constantly, until The chocolate is melted and the mixture is smooth and has thickened, about 5 minutes. Transfer the mixture to a large bowl, and whisk in the remaining half and half. Whisk in the eggs, salt, and vanilla extract.
- Tear up the waffles and toss together with the remaining 1/4 cup of chopped chocolate, cranberries and pistachios. Pour out into a greased 10-inch square baking dish. Pour the chocolate mixture over the top of the waffle cubes and let sit at room temperature for 30 minutes until the custard has been absorbed into the waffles.
- Preheat oven to 325 degrees F.
- Bake the pudding until puffed up and set, about 45 to 50 minutes. Remove from the oven and let cool for 15 minutes to allow the custard to fully set before serving. Slice and serve warm with whipped cream, ice cream or a dusting of powdered sugar. Cooking Note: You can use 2 (13.8oz) packages frozen Belgian Waffles, instead of making homemade waffles, if you’d prefer.
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RECIPE MADE WITH LOVE BY
"Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA."
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