Best 6 Raspberry White Chocolate Waffle Pudding Recipes

RASPBERRY & WHITE CHOCOLATE WAFFLE PUDDING RECIPE - (4.3/5)

Steps:

• Preheat the oven to 170°C. Butter a medium ovenproof dish. Cut waffles into 2cm cubes. Place half in the dish, topped by half the raspberries, then half the chocolate. Repeat layers. Whisk together sugar, flour, eggs, rind, vanilla and cream. Pour over waffles and set aside for 10 minutes. Bake in the oven for 35 minutes until golden. Dust with icing sugar. Serve with cream or ice-cream.

RASPBERRY-WHITE CHOCOLATE BREAD PUDDING

Steps:

• Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
• In medium bowl, beat eggs, milk, cream, vanilla, sugar and salt with whisk until well mixed. Add bread; press into egg mixture until evenly absorbed. Stir in raspberries and baking chips. Pour into casserole.
• Bake covered 30 minutes; uncover and bake 10 to 20 minutes longer or until golden brown and set.

CHOCOLATE PUDDING WITH RASPBERRY CREAM

Steps:

• Add the milk and egg yolk to a measuring cup. Whisk to combine.
• Add 5 tablespoons sugar, the cocoa powder, cornstarch and salt to a medium saucepan, and whisk to combine, breaking up any lumps. Whisk the milk and egg yolk mixture into the sugar mixture until smooth.
• Set the pan over medium-low heat and cook the mixture until it thickens and starts to bubble, stirring the mixture constantly with a rubber spatula and making sure to scrape the corners and bottom of the pan. Once it bubbles, cook for an additional minute until thick and creamy, taking extra care to scrape the bottom and sides of the pan to avoid scorching the mixture, 6 to 8 minutes total. If you do get a few small lumps, whisk the mixture vigorously for a few seconds to smooth them. Stir in 1 teaspoon vanilla extract.
• Spoon the pudding into two small serving bowls or glasses, and press a piece of plastic wrap on the surface of each pudding to prevent a skin from forming. Chill for at least 1 hour and up to 2 days.
• When you are ready to serve the pudding, make the raspberry cream: Combine 1/2 teaspoon sugar with about 4 raspberries in a small bowl. Mash them together with a fork and macerate. In a medium bowl, whisk the cream with the remaining 1/2 teaspoon sugar and 1/2 teaspoon vanilla to medium peaks. Dollop the mashed raspberries over the top of the whipped cream and fold a few times. (The mixture should be streaky.)
• Top the pudding with the remaining raspberries and a dollop of the whipped cream. Serve immediately.

WAFFLE BERRY PUDDING

Steps:

• Preheat oven to 200C. Place half the waffles in a deep microwaveable dish and sprinkle half the chopped white chocolate and half the raspberries - repeat layers. Place in microwave on high for 3 minutes (or until raspberries have defrosted)
• Combine sugar and flour in a bowl. Add sour cream, eggs and vanilla essence. Whisk and spoon evenly over top of raspberries
• Bake 30-35 minutes or until golden brown and set in centre. Cool for 10 minutes, sprinkle with icing sugar and serve with ice cream if desired.
• Equally yummy served cold the next day!!

CHOCOLATE RASPBERRY WAFFLE PUDDING

Steps:

• Preheat oven to 170 Degrees Celsius.
• Lightly grease 8-cup capacity ovenproof pudding dish.
• Cut waffles into 3cm cubes.
• Using electic mixer beat eggs, caster sugar and vanilla for 3 minutes until pale and thick.
• Add cream and beat until ocmbined.
• Arrange 1/3 waffles in dish. Pour 1/3 cream mixture over, 1/3 raspberries and 1/3 chocolate on top of that. Repeat.
• Allow mixture to stand 30 minutes before baking uncovered for 45 minutes (if pudding is browning to quickly cover with foil) or until custard is set and top is golden.
• Dust with icing sugar to serve.

WHITE CHOCOLATE BREAD PUDDING WITH RASPBERRY AND WHITE CHOCOLATE

Steps:

• Bread pudding:.
• Preheat oven to 325 degrees F. Butter a 9"X12"X2" baking pan including the sides. Line bottom of pan with parchment paper.
• Combine cream, sugar, milk in saucepan over medium heat. Stir until hot. Add chocolate morsels and stir until chocolate is melted. Set aside so it can cool slightly.
• Whisk eggs, egg yolks, and vanilla. Gradually pour the cream mixture into the egg mixture and whisk until smooth. Be careful that the cream mixture isn't too hot or the eggs will curdle. Tempering the eggs is very useful in this step.
• Lay about half of the bread slices in the baking pan and pour about half of the cream mixture, allowing it to soak up the liquid. Next, layer the remaining bread slices on top and pour more mixture over it. You might need to press down the bread on top to let it soak up some of that liquid. Be careful that you don't layer too much, since it does rise quite a bit in the oven. I usually stop layering once it hits right at the top of the pan.
• Cover the pan with foil and bake for 1 hour. While it's baking, this is a good time to get started on those sauces!
• After that 1st hour, remove the foil and bake uncovered until it's no longer liquid in the center and the top should be golden brown.
• Raspberry Sauce:.
• Combine water, sugar, and orange zest in a sauce pan over medium heat. Stir until syrupy.
• Add raspberries and cook on low heat stirring occasionally until the fruit falls apart. Strain out the seeds.
• White Chocolate Sauce:.
• Heat heavy cream in saucepan over medium heat until hot.
• Stir in white chocolate morsels until melted. Set aside to cool slightly.
• Prepping the Bread Pudding:.
• By individual slices, place a slice(s) on a cookie sheet and brush each piece with the melted sweet cream butter, including the sides (don't worry about the bottom of the slice).
• Bake in oven for about 12-15 minutes. This will create a crisp "seared" outside which is very delicious.
• Once the bread pudding is ready, by individual slices, place on a serving plate and drizzle with the white chocolate sauce and droplets of raspberry sauce. Enjoy!