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Waffle Berry Bread Pudding 27 November 2017


2 packets of waffles              

300 g frozen raspberries divided (fresh will work to!)

55 g caster sugar

150 g white chocolate

1 tablespoon flour                              

3 eggs                                    

500 ml of sour cream or crème fraiche        

½ teaspoon vanilla essence

Preheat oven to 200ºC/400ºF/Gas 6. 

Cut waffles into 3cm.  Coarsely chop white chocolate.  Place half of the waffles in a deep dish.   Place raspberries in microwave oven on high for 3 minutes or until raspberries are defrosted.  Sprinkle with half chopped white chocolate and half of raspberries repeat layer.

Combine sugar and flour , add crème fraiche, eggs and vanilla essence, and whisk if possible.

Spoon evenly over top of the waffles.

Bake for 30-35 minutes or until golden brown and cooked through.  Cool 10 min. 

Serve with ice cream if desired.

N.B. The recipe adjusted for cookery club into muffins, this is  the recipe for a full pudding that serves 8-10.