This recipe is courtesy of Kim Schwenke, pastry chef at 312 Chicago. For background, read the previous post.
The components can be made ahead of time and waffled just before serving. Refrigerate the custard, rum-soaked raisins and maple-roasted pears. Store the waffles at room temperature in a sealed zip-top bag for up to two days.
Whole wheat waffles
Makes about six waffles (about 12 generous finished dessert portions)
Ingredients:
- 1 cup all purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 teaspoon vanilla extract
- 1 3/4 cup milk
- 1/2 cup neutral oil (such as canola)
- 2 eggs, separated
Directions:
1. Combine dry ingredients, stirring to mix well. In a separate bowl, combine all liquid ingredients except egg whites.
2. Add the wet ingredients to the dry ingredients, stirring until they're just combined. A few lumps are OK.
3. Whip the egg whites until they form soft peaks, then fold them into the batter.
* * *
Custard
Ingredients:
- 2 cups heavy cream
- 2 cups half and half
- 6 large egg yolks
- 1/2 cup brown sugar
- 2 teaspoons salt
Directions:
In a large bowl, whisk all ingredients together. Set this mixture aside.
* * *
Rum-soaked raisins
Make a mixture of rum and water in equal proportions. Add raisins and bring the mixture to a boil. Allow to sit overnight to plump.
* * *
Maple-roasted pears
Preheat the oven to 400 degrees. Peel and core the pears. Toss them in maple syrup. In a covered pan, roast until the pears are soft, then remove the cover and continue roasting until the syrup starts to caramelize.
* * *
Bringing it all together: Twice-waffled bread pudding
1. Chop the waffles into pieces and place them in the bowl with the custard. Let soak about one hour.
2. Liberally grease the waffle iron with nonstick spray or butter.
3. With a ladle, gather the soaked waffle pieces, draining the excess custard back into the bowl. Pile these pieces into the waffle iron, arranging to cover the surface of the iron evenly.
4. Lightly cover the waffle pieces with the custard, about half a ladle's worth, distributed evenly.
5. Close the waffle iron lid and press down.
6. Check after about five minutes. Cooking time varies by waffle iron. The mixture will just start to caramelize and darken in some spots while others will be only golden brown or blond.
7. When there are as many dark spots as you can stand, carefully remove from the waffle iron: Use a silicone spatula to gently work under the bread pudding, loosening it all around before attempting to remove it.
8. Garnish with rum soaked raisins and maple-roasted pears. Serve with maple or vanilla gelato.
