Waffle Bread Pudding with Strawberry Sauce!

Waffle bread pudding with strawberry sauce and whipped cream | photo by Zoë François

I’m not sure if it is nature of nurture, but I am incapable of throwing away food. I suspect it comes from working in professional kitchens, where everything is used or money is lost. As a result I have scraps of all my baking projects in the freezer(s). Once in a while I go through and take inventory and try to use it up. Usually this happens around the time my husband is trying to fit something in there and can’t find an inch of room. This time I found several batches of waffles that I’d frozen over the past couple of months. I always intend to freeze them, like Eggo waffles, and just toast them for the boys in the morning. But, when it comes right down to it, I just can’t make myself do it. They just don’t toast up well. So, what to do with all these waffles I’d unearthed? Bread pudding. It is what I would do with leftover brioche and these are just as eggy and rich. The result was a delightful surprise and now a family favorite. Strawberry sauce and whipped cream on top and you have a breakfast fit for a king, or a son’s 10th birthday, which is exactly what I gave mine on his big day. Read More

Going Bananas for Mardis Gras – Banana Pudding, Caramelized Bananas and Bourbon Banana Sauce

Banana pudding topped with bananas foster | ZoëBakes | Photo by Zoë François

Banana pudding is a thoroughly classic Southern dessert. It comes in many forms, but almost all involve vanilla pudding with slices of bananas and a layering of vanilla wafers. This combination, quite frankly, reminds me of going to Morrison’s Cafeteria with my grandmother in Clearwater, Fl. Although I have fond memories of those outings, the food was neither good, nor memorable. It seems to me that banana pudding should be made with bananas, not just as an accessory. This may be a conclusion based on the fact that I only had two overly ripe bananas in my fruit basket when this recipe came to me. I pureed them and added them to the vanilla pudding as I whisked it. The result is a rich flavor, which beats the pants off of the unnatural “banana extract” or liqueurs many recipes call for and it has a silky smooth texture. I thought it should be topped with something warm, caramel-y and have just a slight bite of Bourbon. Banana Foster on top of the pudding, an ode to Mardi Gras! For those who just can’t fathom banana pudding without vanilla wafers, by all means you should crush some up and sprinkle them over the top.

I’d like to thank YOU and Babble.com for voting Zoë Bakes on to the list of Top 100 Mom Food Blogs 2011! It is a crazy honor to be listed with such talented women. Read More