Raspberry and White Chocolate Waffle Pudding
Indulge in the ultimate dessert comfort with this Raspberry and White Chocolate Waffle Pudding—a delightful twist on traditional bread pudding that combines the richness of custard with the irresistible sweetness of Belgian waffles. Bursting with juicy fresh raspberries and creamy white chocolate chips, this baked treat is golden and crispy on top, yet decadently soft and velvety within. Simple to prepare in just under an hour, this recipe features a luscious custard made from eggs, heavy cream, and a hint of vanilla, soaking the waffles to perfection. Perfect for cozy family dinners or special occasions, serve it warm with a scoop of vanilla ice cream or a drizzle of raspberry sauce for an indulgent dessert that’s sure to impress. Keywords: raspberry white chocolate pudding, waffle dessert recipe, easy baked pudding, custard dessert with waffles.
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Recipe Information
Ingredients
- 4 pieces Belgian waffles
- 200 grams Fresh raspberries
- 100 grams White chocolate chips
- 3 pieces Large eggs
- 300 milliliters Heavy cream
- 200 milliliters Whole milk
- 75 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Unsalted butter (for greasing)
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a medium-sized baking dish with the unsalted butter.
Cut the Belgian waffles into bite-sized squares or pieces. Place them evenly in the greased baking dish.
Sprinkle the fresh raspberries and white chocolate chips evenly over the waffle pieces, ensuring a good distribution throughout the dish.
In a mixing bowl, whisk together the eggs and granulated sugar until the mixture is pale and creamy.
Gradually add the heavy cream, whole milk, and vanilla extract to the bowl, whisking continuously until well combined.
Pour the custard mixture evenly over the waffle, raspberry, and white chocolate layers. Allow the dish to sit for about 10 minutes to let the waffles soak in the custard mixture.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the pudding is set and the top is golden brown.
Remove the dish from the oven and let it cool for 5-10 minutes before serving. Optionally, dust with powdered sugar or garnish with additional raspberries for presentation.
Serve warm with a scoop of vanilla ice cream or a drizzle of raspberry sauce for an extra indulgent touch.
Nutrition Facts
Calories |
3544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.5 g | 287% | |
| Saturated Fat | 109.6 g | 548% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1188 mg | 396% | |
| Sodium | 2031 mg | 88% | |
| Total Carbohydrate | 311.5 g | 113% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 178.6 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 1286 mg | 99% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1906 mg | 41% | |
*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.
