Waffle Pudding

We splurged and bought ourselves a new Belgian Waffle Maker with a cool flipping feature a few weeks ago. Since then, we've made waffles three times and it's become our recent Saturday morning routine. Yesterday, we enjoyed our waffles with fruit for breakfast, but because there's only two of us, we always have leftover waffles so I repurposed this weekend's extra waffles to make a chocolate banana bread pudding. The results were delicious and I was expecially proud of myself for creating a decadent new dessert using leftovers. I added the banana on a whim and it made the pudding extra moist.

Chocolate Banana Waffle Pudding

4-5 Belgian Waffles or 8 slices of bread, etc. torn up into inch sized pieces
2 eggs
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon baking soda
1 mashed banana
2 cups milk
1 tablespoon butter
3 oz chocolate chips + a handful extra for the pudding
Dash of cinnamon (optional)

1. Heat oven to 350
2. Put waffles in a 9 inch square pan or a deep pie dish, scatter a handful of chocolate chips for extra chocolatey goodness
3. Gently heat milk, butter and 3 oz chocolate in a small pan over medium heat. Stir together until mixture is melted and incorporated. Approx 5 minutes
4. Whisk eggs, sugar, vanilla and baking soda together in a bowl
5. Mix heated milk mixture into egg mixture and whisk until smooth. Mix in mashed banana
6. Pour liquid over waffles
7. Place pan in a larger rimmed sheet pan/cookie sheet
8. Bake at 350 for 25-30 minutes, until pudding is puffed and firm
9. Remove and let rest for 10 minutes
10. Dish up warm and enjoy