Salted Maple Caramel Waffle Pudding
October 29, 2018
"From our Saturday newspaper The Weekend West. Times are estimated."
- Serving Size: 1 (483.6 g)
- Calories 941.5
- Total Fat - 56.1 g
- Saturated Fat - 23.8 g
- Cholesterol - 818.9 mg
- Sodium - 1046 mg
- Total Carbohydrate - 74.4 g
- Dietary Fiber - 0.3 g
- Sugars - 41.2 g
- Protein - 35.1 g
- Calcium - 532.3 mg
- Iron - 5.5 mg
- Vitamin C - 1 mg
- Thiamin - 0.4 mg
To make the caramel, in a large saucepan on medium, heat butter and stir in syrup, sugar and cream and bring to the boil and gently boil, stirring occasionally, for about 15 minutes or until thickened and stir in salt and transfer to a large, heatproof jug and cool for 20 minutes.
Cut waffles in half crossway and arrange half the waffles in a single layer over the base of a 12 cup capacity rectangular, ovenproof dish (21cm x 28cm c 7cm deep) and spoon over half a cup of the caramel and then arrange remaining waffles over the top.
Whisk eggs, sugar, vanilla and cinnamon in a large bowl and add milk and cream and whisk to combine and then pour over waffles and sprinkle with almonds.
Place dish in a large roasting pan and pour enough boiling water into the pan to come halfway up the sides of the dish.
Cook in a moderately slow oven (160c) for about 1 hour, or until golden brown and set.
Remove dish from the pan and stand for 15 minutes before serving.
Dust over sift icing sugar and serve with ice-cream and caramel.
Tips & Variations
No special items needed.