Waffle Chocolate Pudding With Raspberry Sauce

• 3 None eggs
• 1/4 cup granulated sugar
• 1/2 cup milk
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 lb Belgian waffles, halved
• 3.5 oz dark chocolate, roughly chopped
• None None Raspberry Sauce
• 1/2 lb frozen raspberries, thawed
• 1 tbsp powdered sugar
• 1 tbsp lemon juice
• None None raspberries, to serve
• None None powdered sugar, to dust

1. Preheat oven to 325u0b0F. Lightly grease an 8 inch square baking dish. Place inside of a roasting pan.
2. In a large bowl, whisk together eggs and sugar. Combine milk, buttermilk and vanilla then whisk into egg mixture. Dip waffles into egg mixture then arrange evenly in prepared dish. Pour remaining mixture over top and set aside for 5 mins. Sprinkle with chocolate.
3. Fill roasting pan with enough hot water to come halfway up the sides of baking dish. Bake for 25-30 mins, until custard just sets. Remove from water bath and let cool for 5-10 mins before serving.
4. Meanwhile, to make the raspberry sauce, in a food processor or blender, combine raspberries, powdered sugar and lemon juice. Puree until smooth then strain to remove seeds.
5. Top with raspberries then dust with powdered sugar. Serve with raspberry sauce.

eggs, granulated sugar, milk, buttermilk, vanilla, belgian waffles, dark chocolate, raspberry sauce, frozen raspberries, powdered sugar, lemon juice, raspberries, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/27360 (may not work)