Name: Chocolate & salted caramel waffle bread & butter pudding
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 150g dark chocolate (at least 70% cocoa solids); 300ml double cream; 200ml milk; 50g butter; 1 tbsp caster sugar; pinch of ground cinnamon; 1 tsp vanilla extract; 200g canned caramel or dulce de leche; 10 cooked waffles (we used toaster waffles); 4 medium egg yolks beaten (freeze the whites for another recipe); icing sugar for dusting (optional)

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Chocolate & salted caramel waffle bread & butter pudding

Chocolate & salted caramel waffle bread & butter pudding

Cassie Best

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Serves 8

Easy

Prep: 20 mins

Cook: 30 mins

plus at least 1 hr soaking

A star rating of 4.5 out of 5.11 ratingsRate

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Looking for a truly comforting dessert? Bake waffles in a rich, chocolatey custard, with salted caramel hiding underneath it!

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

150g dark chocolate

(at least 70% cocoa solids)
300ml double cream
200ml milk
50g butter
1 tbsp caster sugar
pinch of ground cinnamon
1 tsp vanilla extract
200g canned caramel

or dulce de leche
10 cooked waffles

(we used toaster waffles)
4 medium egg yolks

beaten (freeze the whites for another recipe)
icing sugar

for dusting (optional)

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Nutrition: Per serving

kcal718
fat53g
saturates29g
carbs50g
sugars39g
fibre2g
protein10g
salt0.8g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe tip

Use bread instead
You can swap the toaster waffles for white bread. For the best results, use a loaf that’s a few days old. If using bread in place of waffles, you’ll need to sweeten the custard with 50g caster sugar.

Recipe from Good Food magazine, March 2021

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A star rating of 4.5 out of 5.11 ratings

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