Gingerbread Custard Waffle Bake
- Serving Size: 1 (707.3 g)
- Calories 1507.9
- Total Fat - 91 g
- Saturated Fat - 39.6 g
- Cholesterol - 2467 mg
- Sodium - 1040.7 mg
- Total Carbohydrate - 105.2 g
- Dietary Fiber - 7 g
- Sugars - 54.5 g
- Protein - 67.4 g
- Calcium - 786.4 mg
- Iron - 12.4 mg
- Vitamin C - 2 mg
- Thiamin - 0.7 mg
In a large mixing bowl, combine the eggs, brown sugar, pumpkin, milk, molasses, vanilla and butter until fully combined.
Stir in the flour, baking powder, cinnamon, ginger, nutmeg and salt until just combined.
Allow the batter to sit 5-10 minutes before cooking.
While batter is sitting, make the custard. In a medium size bowl whisk the whole eggs, egg yolks and granulated sugar until the yolks are pale yellow.
Place the milk and cream in a large pot and place on the stove. Bring to a simmer, and immediately remove from the heat
Carefully pour about 1/3 cup of the hot milk into the egg mixture, whisking constantly to temper the eggs.
Add the milk/egg mixture back into the pot of the remaining hot milk, whisking constantly.
Place the pot back on the stove and stir the custard over low heat until thick enough to coat the back of a wooden spoon, about 5 minutes.
Strain the custard into a heatproof bowl, through a fine mesh sieve.
Stir in the salt and vanilla.
Preheat your waffle iron and cook the waffles as directed by your waffle Iron.
Preheat your oven to 350 degrees F.
Grease a large cookie sheet with sides.
Line the waffles in a single layer on the cookie sheet.
Pour the custard over the waffles making sure the custard covers the entire surface of the waffles. (You can store this overnight, in the fridge and bake in the morning)
Bake the waffle french toast for 25-30 minutes, or until the custard is just set and light golden on top.
Serve the waffle french toast warm with maple syrup, whipped cream and fresh fruit if desired.
Tips & Variations
No special items needed.