• Day Before: Make homemade waffles or use leftover from another breakfast. Cut into bite-sized pieces and place on a baking sheet. Bake in the oven for 15 minutes to crisp, lightly brown and dry them. Place waffle pieces into a buttered 8x12 casserole dish, cover tightly.
• In a large bowl combine egg yolks, milk, cream, brown sugar, vanilla and kosher salt. Mix well until combined. Chill overnight.
• For the Creme Anglaise: Heat milk, cream, sugar and vanilla beans in a medium sized-thick bottomed pot until the mix reaches a simmer. Place yolks in a large mixing bowl. Once the cream mixture has reached a simmer, ladle the hot mixture very slowly into the yolks while whisking vigorously. Once the cream mixture has been fully incorporated into the yolks, return the mix back to the pot and heat on the stove on medium-high heat. Heat the mix to 170 degrees or until the mix coats the back of a spoon. Strain through a fine strainer, add the orange blossom water to taste. Chill.
• The Next Morning: Heat oven to 350 degrees. Add the Blackberries to the waffle pieces. Pour the uncooked egg-milk mix over the waffles and blackberries, the wet mix should fill the dish about 3/4 full. Using a fork (or your fingers) press the waffles down into the mix incorporating all well, then cover with foil and bake for 45 minutes. Remove foil during last 20 or so minutes of baking. The top of the pudding should be crispy and golden brown, the inside custard should solidify. Remove from the oven and brush top with softened butter. Serve hot, over the creme anglaise and then topped with warm maple syrup. Enjoy!
About this recipe:
Blackberry Waffle Bread Pudding with Orange Blossom Creme Anglaise and Vermont Maple Syrup