Holy.Sh*t. That’s a really long name. Excessively long. But how else do I explain this recipe without every amazing ingredient in the title? There’s just no way. Remember how I made waffles for you yesterday? You better remember. Well, instead of just eating these as normal waffles, I went a little crazy. I have crazy thoughts sometimes, if you didn’t know. Here was my thoughts: “Waffles are like bread. I like bread. I like bread pudding more. Bread pudding with waffles could be a good idea. Remember the first time I made bread pudding? I could make it better. But, I should put chocolate chips in my bread pudding again. I liked it the first time. I’m hungry. I’m gonna make some waffles. THEN BREAD PUDDING” I love my thoughts. But now I’m exhausted.
I love the movie ‘When Harry met Sally.’
Spin is way more fun and way more inspiring when you have an awesome instructor and music. I sweat more than I knew possible in an hour yesterday and it was all because of the awesome music. It wasn’t even all techno and I still loved it. I’m growing up before my eyes.
Guess what I’m doing today? I’m getting on a plane AGAIN to fly to the other side of the states, over to Washington, D.C. I’m heading to the MidAtlantic CrossFit Regional to sell my book in the Again Faster tent. How fun is that? I’ve been lucky enough to write for them and to make cooking videos with them, but now I’ll get to actually hang in the tent with them. So if any of you readers out there are at the event, come by the Again Faster tent and check out Again Faster’s latest online magazine: Evolve Magazine and get a signed copy of my cookbook! Can’t wait to see you!
Here’s a question for ya to ponder. Why do so many airplanes load from the front to the back? Wouldn’t it make it go much faster if they loaded from the back to the front? I’m not genius, but it seems as though I may be correct. I dislike flying sometimes.
- 3-4 leftover cinnamon banana waffles (you will need 1 per ramekin)
For the bread pudding
- 2 eggs, whisked
- 1 (14 ounce) can of coconut milk
- 3 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/3 cup dark chocolate chips (I used Enjoy Life Mini Chocolate Chips)
- Coconut oil for greasing
For the topping
- Preheat oven to 350 degrees.
- Cut up waffles into bite size pieces. Think of them as croutons and that is the size that will work great for this recipe.
- Grease 3-4 individual ramekins with coconut oil.
- Whisk together egg, coconut milk, maple syrup, cinnamon, and vanilla.
- Place a couple waffle croutons in the bottom of the ramekin, sprinkle with chocolate chips, then top again with more waffle croutons, and finish with pouring the bread pudding mixture over the waffles.
- Repeat with other waffles and ramekins.
- Place in oven and bake for 25-30 minutes, then let rest for 10 minutes.
- While the individual bread puddings are resting, place a small saucepan over medium heat, add 2 tablespoons of coconut oil, then add diced bananas.
- When bananas have browned, add cinnamon and salt.
- Top bread puddings with bananas.
- Effing love life.
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Breakfast / Fruit / Treats