Looking for ways to use up some stale waffles? This Nutella bread and butter pudding recipe takes waffles to new heights. Drizzled with a homemade chocolate sauce, this decadent dessert is perfect for chilly nights at home.
Ingredients
Method
Line base and sides of a 5.5 litre slow cooker with 2 layers of baking paper.
Spread 1 side of each waffle with 2 tablespoons of Nutella. Cut in half then arrange, Nutella side up, in cooker slightly overlapping.
Whisk egg yolks, condensed milk and milk in a large bowl until smooth. Pour over waffles until evenly soaked, press down gently to submerge. Cover cooker with a clean tea towel. Place lid on top, fold tea towel up over lid. Cook on low for 2½ hours or until set.
To make Chocolate sauce, stir Nutella and cream in a small saucepan on low heat until combined and warm.
Pour warm sauce, top with almonds and strawberries. Serve.
COOK’S TIP
To make Vienna almonds, combine 1/2 cup caster sugar, 1/4 cup water and 1 tsp vanilla bean paste in a medium saucepan on low heat. Stir until sugar dissolves. Increase heat to high, boil for 8-10 minutes until golden. Stir through 250g blanched roasted almonds, spread over a baking paper-lined tray; allow to set; roughly chop with a knife to serve.
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