Chocolate Raspberry Waffle Pudding
Indulge in the ultimate comfort food with this Chocolate Raspberry Waffle Pudding—a decadent dessert that transforms everyday Belgian waffles into a show-stopping treat. Perfectly crisp waffle cubes are layered with sweet bursts of fresh raspberries, ribbons of melted dark chocolate, and a luscious homemade custard infused with vanilla. Baked to golden perfection, this dessert boasts a rich, creamy texture with pockets of gooey chocolate and fruity tartness in every bite. Finished with a light dusting of powdered sugar, this recipe is perfect for brunch gatherings, special occasions, or a cozy evening treat. Ready in just over an hour and serving up to six, it’s a crowd-pleasing dish that combines simplicity with gourmet flair.
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Recipe Information
Ingredients
- 4 whole Belgian waffles
- 1.5 cups Fresh raspberries
- 0.75 cups Dark chocolate chips
- 1 cup Heavy cream
- 0.5 cups Whole milk
- 0.25 cups Granulated sugar
- 1 teaspoon Vanilla extract
- 4 whole Egg yolks
- 1 tablespoon Powdered sugar
- 1 teaspoon Butter
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a medium-sized baking dish with butter.
Cut the Belgian waffles into 1-inch cubes and set them aside.
In a microwave-safe bowl, combine the chocolate chips and 2 tablespoons of heavy cream. Microwave in 15-second intervals, stirring until the chocolate is fully melted and smooth. Set the chocolate mixture aside.
In a medium saucepan, combine the remaining heavy cream, milk, granulated sugar, vanilla extract, and salt. Heat over medium-low heat, stirring occasionally, until the mixture is warm but not boiling.
In a separate mixing bowl, whisk the egg yolks. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to prevent curdling. Once combined, return the mixture to the saucepan and cook on low heat, stirring frequently, until it thickens slightly (about 5–7 minutes). Remove from heat.
Layer half of the waffle cubes into the prepared baking dish. Drizzle half of the melted chocolate over the waffles. Add half of the raspberries on top.
Repeat the layers with the remaining waffle cubes, melted chocolate, and raspberries.
Pour the custard mixture evenly over the layered waffles, ensuring every piece is soaked. Gently press down on the layers with a spoon to help the custard saturate the waffles.
Cover the dish loosely with aluminum foil and bake for 25 minutes. Then, uncover and bake for an additional 15–20 minutes, or until the top is golden and the custard is set.
Allow the pudding to cool slightly before dusting the top with powdered sugar. Serve warm, optionally garnished with extra raspberries or whipped cream.
Nutrition Facts
Calories |
3461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.8 g | 279% | |
| Saturated Fat | 101.2 g | 506% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1260 mg | 420% | |
| Sodium | 2306 mg | 100% | |
| Total Carbohydrate | 319.4 g | 116% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 171.5 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1126 mg | 87% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 2170 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
