When I obsess about a recipe, it can get a little out of control. For several days, I contemplated a fun and easy recipe that the family can make for Mom on mother’s day. I debated if should I make pancakes, french toast or an egg dish? The thoughts consumed me! Yesterday was the worst! I thought about it when I woke up, in the shower, during church (when I should have been paying attention) and while in the car. I have a vague recollection of Obed talking about campers or something, but all I could think of was breakfast.
While I was in Phoneix last week, we ate at a super fun breakfast joint called Snooze AM Eatery. They had these pancakes topped with blueberry coulis and had a center of lemony cream cheese filling. It’s almost a week later, and I am still thinking about the combination of blueberries and lemon. It became clear to me at that I needed to incorporate blueberry and lemon, which took and egg dish our of the equation. Who wants blueberries and lemon over their eggs?
When we got home from church, my mind was still twisting and turning. WHAT DO I MAKE!? I kind of torment myself sometimes. It’s almost like having an itch you can’t scratch. I tried to focus on my Sunday routine. I reviewed my refrigerator and pantry before heading out to the grocery store. Tucked away in the corner of my pantry was half a loaf of challah bread. Then like a lightning bolt it hit me BREAD PUDDING! I could make bread pudding waffles!!!
We are crazy insane fans of bread pudding in my house. It’s probably tied to all the budín (beware clicking on link leads to an embarrassing video) my grandmother made when I was a kid. Bread pudding or budín is a very popular dessert in Puerto Rico, so popular that it’s even sold door to door. And, what better way to have dessert for breakfast then making bread pudding into waffles!?
What says, “I love you Mom” better then dessert transformed into breakfast?! I know! Mind is blown! Right? All I did was take a basic bread pudding recipe and added a bit of store-bought waffle mix. TA-DA! Bread pudding waffles! The result is a “batter” that scoops and doesn’t drip which makes it great when the kiddos want help make mom breakfast.
The waffles are filling and satisfying! If you know me, you know that I am texture obsessed, and I love the texture of these waffles. One bite may be fluffy, another may be tender and the next chewy. It makes for a stimulating breakfast. Even if you aren’t a fan of bread pudding, I recommend you try these waffles. They remind you of bread pudding without too much of the “pudding”. You know what I mean? You picking up what I’m throwing down?
Fill the waffles with sweet blueberries and drizzle with lemon curd and you have an eye-roll worthy breakfast.
- Heat oven to 350 degrees. Using a food processor or hand mixer whip ricotta cheese with vanilla bean caviar, set aside.
- Spread the challah bread cubes on a sheet pan. Place in the oven to lightly toast, about 5 minutes. Set aside to cool.
- In a large bowl combine, heavy cream, eggs, egg yolks, sugar, vanilla & pancake/waffle mix. Whisk together until well combined. Add toasted challah bread to custard mixture and fold until well combined. Using a spatula gently fold in blueberries, be careful not to burst the blueberries.
- Heat waffle iron and spray with non-stick spray. Spread about 1 cup of bread mixture over each waffle mold. Close waffle maker and cook for 5 minutes or until golden brown.
- While the waffles cook spoon lemon curd into a microwave safe container. Heat in the microwave 30 seconds at a time and stir. Continue to heat until curd can be drizzled.
- Serve waffles warm, drizzled with lemon curd and honey, top with a dollop of vanilla ricotta.
If preparing a large batch of waffles set the oven to 200 degrees to hold the waffles on a sheet pan until ready to serve.
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