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.
You might need
You might also enjoy making these triple cherry waffle cones
You may also likeÂ
Related stories
Native ad body.
Native ad body.
Native ad body.
