Waffle Pudding

By Marcus Samuelsson |

Waffle Pudding is on my list of new, experimental dishes to try this summer. The concept may sound strange at first, but when you think about it, it totally makes sense. Think of this dessert as a fun, souped-up version of bread pudding. Your kids will love it, and it’s easy – you can use leftover waffles from breakfast.

Prep Details

Servings: 8

Ingredients

2 cinnamon sticks

2 cloves

1/2 tsp cardamom powder

3/4 cup light brown sugar

1/2 cup coconut milk

1 vanilla bean

2 peaches, cubed

1/2 cup sour dried cherries

1/2 cup dried cranberries

For Waffles

3 cups all-purpose flour

1 cup cornstarch

2 tsp salt

2 tsp ground cinnamon

1/2 tsp ground nutmeg

2 tsp baking powder

1 tsp baking soda

3 cups buttermilk

1 cup milk

24 tbsp vegetable oil

4 large eggs, separated

4 tbsp sugar

2 tsp vanilla extract

Directions

Preheat the oven to 350°F.

Bring 1/2 cup of water to a boil in a small sauté pan. Add the cinnamon sticks, cloves, cardamom, brown sugar and coconut milk. With a sharp knife, slice the vanilla bean lengthwise and use the back of the knife to scrape the seeds into the pan. Add the pod and simmer for 5 minutes. Remove from heat. Discard the vanilla pod and cinnamon sticks.

In a bowl, toss the peaches, waffle, cherries, and cranberries. Pour the spiced coconut milk over the bread mixture. Cover the bowl with plastic wrap and let sit for 1 hour to let the bread absorb the liquid.

Butter an 8-inch square baking dish. Pour the bread mixture into the dish and bake until a wooden pick inserted in the center comes out clean, about 35 minutes. Remove from the oven and let sit for 10 minutes before serving.

For Waffles:

Heat the oven to 200ºF and warm up the waffle iron.

In a medium bowl mix together the flour, cornstarch, salt, cinnamon, nutmeg, baking powder, and baking soda. In a separate, smaller bowl, mix the buttermilk, milk, vegetable oil, and egg yolks. Set both bowls aside.

Using an electric mixer beat the remaining 4 egg whites until they form soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.

Combine the smaller bowl, with the buttermilk mixture, into the larger bowl of dry ingredients and whisk until just mixed. Fold the whipped egg white in with a spatula until just incorporated.

Pour the batter onto the non-stick sprayed hot waffle iron, and cook until the waffle is crisp and brown.

Set the waffle immediately on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven.