Chocolate and Salted Caramel Waffle Bread Pudding

• dark chocolate↗150g g

  (at least 70% cocoa solids)

• heavy cream300ml ml
• milk↗200ml ml
• butter↗50g g
• caster sugar↗1 tbsp tbsp
• cinnamon↗pinch of ground

  pinch of ground

• vanilla extract↗1 tsp tsp
• caramel↗200g canned g

  (or dulce de leche)

• waffles10 cooked

  (we used toaster waffles)

• egg yolks↗4 medium

  beaten (egg whites frozen for another recipe)

• powdered sugar↗

  for sprinkling (optional)

Step-by-step instructions

1. 1

   Pour a few centimeters of water into a large saucepan and place it over medium heat. Set a large heat‑proof bowl on top of the pan – it should sit above the water without touching it. Chop the chocolate into the bowl, then add the cream, milk, butter, caster sugar, cinnamon and vanilla. Reduce the heat to low and stir the mixture until everything melts and becomes glossy. Remove from the heat and let it cool slightly.

2. 2

   Spread the caramel on the bottom of a baking dish (ours was 30 × 22 cm), then sprinkle a pinch of sea salt. Cut the waffles in half diagonally and layer them over the caramel, overlapping.

3. 3

   Stir the egg yolks into the warm chocolate mixture, mixing well until the egg fully incorporates. Gently pour the chocolate custard over the waffles so they are completely coated. Let it set for at least 1 hour or cover and chill in the fridge overnight.

4. 4

   Preheat the oven to 180 °C/160 °C with convection/gas 4 and remove the lid if the dish has been chilled. Bake the pudding for 30 minutes until the custard thickens but remains slightly wobbly in the centre. Let stand for 5 minutes, then optionally dust with powdered sugar and serve on plates.