The Waffler Russell Viers shares his signature recipe for bread pudding.
See more at http://the-waffler.com/.
MEGGO PUDDING:
Ingredients:
Six Meggos (or other Liege Waffles of repute)
Four Eggs
Four Cups Milk
¾ Cup Brown sugar
Cinnamon (optional)
Optional bits: Raisins, blueberries, chocolate chips…all might be nice additions to the many Meggo flavors available. Be creative and add what you like.
Chop Meggos into chunks, using the grid pattern of the waffle as a guide. Put in casserole or other pan for cooking (if you fill your pan and have chunks left over, no stress…munch on them)
Mix Eggs, Milk and Brown sugar together
Pour over waffle chunks in dish (You might have some mixture left over, depending on your dish and how many chunks you put in. You don't want to TOTALLY cover the chunks…leave the tops of those on top exposed)
If you are using Classic (vanilla) Meggos, or other flavors that demand some cinnamon, sprinkle over now). This is also a good time to add any optional creative bits you fancy.
Push waffle chunks under milk mixture to make sure all parts of all pieces are wet
Put in oven at 350 approximately 45 mins.
After about 20 mins, using a whisk, push chunks under remaining milk mixture again (careful…it's hot)
CREAM SAUCE:
Ingredients:
2 TBS Vanilla (or other extract flavor you choose for various Meggo flavors)
Pinch of salt
2 ½ cups milk
4 tbs butter (melted)
2 eggs (beaten, not whipped)
2 Tbs flour
1 cup light brown sugar (if you are using a liquor as your flavor instead of extract, i.e. Amaretto, halve the amount of brown sugar)
In a sauce pan, whisk together all ingredients except extract over a low heat. Stir semi-constantly.
As sauce thickens (after what will seem like days) mix in the extract (or liquor) for final flavoring.
