Our Wandering Cowboy’s “Waffling” Through The West

One of the best things I’ve been able to do while looking for the perfect cowpony is perfecting my ability to cook various dishes, both on the range and in town.
I put this rich–but tasty!–recipe together on my spring travels, and it’s so good. You can make it in your own kitchen!
Pure Mexican Vanilla

Available at Lehmans.com or Lehman’s in Kidron, Ohio.

Bread Pudding and Waffle Dessert with Walnut or Pecan Ice Cream

Bread Pudding/Custard:
8  large eggs
1  teaspoon salt
2  cups sugar
5   and 1/2 cups of milk
1 teaspoon of vanilla
1/2  pound French bread
1/2 cup pecans, toasted
4  ounces butter, (1 stick), melted

Blend eggs, salt and sugar lightly with wire whisk.  Add milk and vanilla.
Blend and strain.  Break French bread into medium pieces.
Add pecans and melted butter.  Arrange in 9×13 inch pan.  Pour custard mix over
bread pieces.  Bake in a preheated 350 degree oven in pan of water for
45 minutes to 1 hour.  Test with knife.  For custard to bake properly you
must create this double boiler effect.
Campfire or cast iron stove: the Pre-Seasoned No-Drip Waffle Iron is ideal!

Campfire or cast iron stove: the Pre-Seasoned No-Drip Waffle Iron is ideal!

Bake waffle in waffle iron.  Carefully remove the hot finished waffle to a cutting board. Cut a circle out of the center of the waffle (set cutout aside)

Put the waffle on a plate. Place a serving of bread pudding inside of the cutout circle.  Take cutout and place on top of the bread pudding.  Place ice cream on top of waffle
cutout.  Drizzle with homemade sauce (recipe below).
Sauce:
8  ounces of butter (two sticks melted)
2  cups powdered sugar
2  large eggs
2  teaspoons of vanilla
Melt butter.  Whip in powered sugar.  Fold in eggs and add vanilla.
Serve warm.