Ingredients
- 4 to 5 leftover waffles (the leftover ones absorb more of the custard. If you use fresh ones, you may want to dry them out in the oven for a few minutes.)
- 2 cups whole milk
- 2 cups heavy cream, plus more to serve on top
- 8 yolks
- 1 cup sugar
- 2 teaspoons pure vanilla extract or 1/2 vanilla bean
- 1/4 teaspoon nutmeg
- 2 teaspoons orange zest
- 2 tablespoons brandy (optional)
- Strawberry sauce:
- 4 cups whole fresh or frozen strawberries
- 1/4 to 1/2 cup sugar (depends on the sweetness of the strawberries)
- 2 teaspoons orange zest
Directions
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To make the waffle bread-pudding:
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preheat the oven to 325° and butter a 9 × 13-inch oval baking dish.
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Whisk together the milk, cream, yolks, sugar, vanilla, nutmeg, zest and brandy.
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Arrange the waffles in the baking dish and pour the custard over the top.
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Press the waffles down into the custard and allow to sit for at least 30 minutes to allow the waffles to absorb the custard.
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Bake, tented with foil for about 45 to 50 minutes. Check it after about 30 minutes to make sure the custard isn’t already set up. You can turn the pan at this point and remove the foil. Test the custard by poking the center to make sure it is no longer liquid. Once it sets up like thin pudding it is done. It should not set hard or the custard will not be smooth.
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While the pudding bakes make the Strawberry sauce by placing all the strawberries, sugar, zest and 2 tablespoons water into a pot with a lid and cook over low heat. You want to cook the fruit gently so it will not fall apart. Cooking times will depend on the fruit.
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Spoon the berries over the pudding and add a dollop of freshly whipped cream. The pudding can be served hot or at room temperature. Switch out the whipped cream for ice cream and serve as dessert.