Raspberry Waffle Pie
Indulge in a delightful twist on classic waffles with this White Chocolate Raspberry Bread Pudding recipe. Layers of fluffy waffles, sweet white chocolate, and tangy raspberries are baked to a golden brown perfection, creating a decadent dessert that will surely satisfy your sweet tooth. Top it off with a dusting of icing sugar and a scoop of vanilla ice cream for the ultimate treat.
— Constant Cookbook
Ingredients
- 2 Packets (240 g each) Waffles
- 150g White Chocolate
- 300g Frozen Raspberries
- 55g Caster Sugar
- 1 tablespoon Plain Flour
- 500ml Soured Cream or CrÃÂème FraÃÂîche
- 3 Eggs
- 1/2 teaspoon Vanilla Extract
- 1-2 tablespoons Icing Sugar
- Vanilla Ice Cream, to serve (optional)
Instructions
- Preheat oven to 200ÃÂðC/fan 180ÃÂðC/Gas 6. Using Forged Cutlery Utility Knife, cut waffles into 2.5-cm pieces; set aside. Coarsely chop white chocolate on Cutting Board using Food Chopper. Place half of waffles into Deep Dish Baker. Sprinkle with half of chopped white chocolate and half of raspberries; repeat layers.
- Place baker in microwave oven. Microwave, uncovered, on HIGH 3 minutes or until raspberries are defrosted.
- Combine caster sugar and flour in Classic Batter Bowl; add soured cream, eggs and vanilla extract. Whisk until well blended using Stainless Whisk. Spoon mixture evenly over top of raspberries using Small Mix 'N Scraper(R).
- Bake 30-35 minutes or until golden brown and set in centre. Remove from oven; cool 10 minutes. Sprinkle with sifted icing sugar. Serve with ice cream, if desired.
Yield
Serves 6
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