Chocolate Salted Caramel Waffle Bread Pudding

Name: Chocolate Salted Caramel Waffle Bread Pudding
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 10 cooked waffles; 150 g dark chocolate; 300 ml double cream; 200 ml milk; 50 g butter, divided; 200 g canned caramel or dulce de leche; 4 egg yolks; 1 tbsp caster sugar; 1 pinch ground cinnamon; 1 tsp vanilla extract; 1 pinch sea salt; 1 tbsp icing sugar

This chocolate salted caramel waffle bread pudding turns ready-made waffles into a rich, glossy baked dessert. A dark chocolate custard soaks into the waffles while a layer of caramel and sea salt creates a gooey, bittersweet base.

Servings8 Portions

Prep Time20 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

cooked waffles
10
dark chocolate
150 g
double cream
300 ml
milk
200 ml
butter, divided
50 g
canned caramel or dulce de leche
200 g
egg yolks
4
caster sugar
1 tbsp
ground cinnamon
1 pinch
vanilla extract
1 tsp
sea salt
1 pinch
icing sugar
1 tbsp

Step-by-Step Instructions

Set a heatproof bowl over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Add the dark chocolate, double cream, milk, butter, caster sugar, ground cinnamon, and vanilla extract. Stir over low heat until smooth, melted, and glossy, then remove from the heat and let the mixture cool for a few minutes.

Spread the caramel or dulce de leche evenly over the bottom of a 30 x 22 cm baking dish. Sprinkle with sea salt. Cut the waffles in half diagonally and arrange them over the caramel in slightly overlapping rows.

Whisk the beaten egg yolks into the warm chocolate mixture a little at a time until fully combined. Pour the chocolate custard evenly over the waffles, pressing gently so the waffles are well soaked. Leave at room temperature for at least 1 hour, or cover and refrigerate overnight for a deeper flavor.

Preheat the oven to 180°C/160°C fan/gas 4. If the pudding has been chilled, uncover it while the oven heats. Bake for about 30 minutes, until the custard is set around the edges with a slight wobble in the center. Rest for 5 minutes, dust with icing sugar if using, and serve warm.

Chef's Tips

Use sturdy cooked waffles rather than very soft ones so they hold their shape after soaking. If the chocolate mixture is too hot when the egg yolks are added, the custard may scramble, so let it cool slightly first. The pudding can be assembled the night before and baked just before serving; leftovers keep covered in the fridge for up to 2 days and reheat best in a low oven.