Ingredients:
2 ½ tsp dry yeast
1/3 cup warm water (between 105 and 110 degrees)
3 tbsps sugar
3 cups 1% milk
½ cup melted butter or cold pressed unrefined coconut oil(melted)
1 tsp vanilla
3 Eggs separated
3 cups flour
1/3 tsp salt

Directions:
Pour the warm water in a large bowl(make sure it’s not too hot), add yeast and 1 tbsp sugar.  Let stand.  Gently heat the butter or oil until melted.  Once the yeast has bloomed, add milk, egg yolks and vanilla.  Whisk until incorporated.  Sift in flour 1/3 of the flour, whisk until combined, add the melted butter/oil,  sift in the rest of the flour and salt.  Gently whisk it all in.   Take the Egg whites and using a mixer(hand held electric or stand mixer) and whip the eggs until they are almost stiff.  Fold the whites in to the batter.   Let stand for 30 minutes.   Heat your Belgian waffle Iron and pour just enough batter in that it fills the corners without overflowing after closed.  (Each waffle iron varies, so you’ll have to play around a little bit). 

Ingredients: 
2 ½ tsp dry yeast
1/3 cup warm water (between 105 and 110 degrees)
3 tbsps sugar
2 cups 1% milk
1 cup unsweetened coconut milk
½ cup cold pressed unrefined coconut oil(melted)
1 tsp vanilla
3 Eggs separated
3 cups flour
1/3 tsp salt
1 ½ cups blueberries
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Directions:
Pour the warm water in a large bowl(make sure it’s not too hot), add yeast and 1 tbsp sugar.  Let stand.  Gently heat the coconut oil until melted.  Once the yeast has bloomed, add milk, coconut milk, egg yolks and vanilla.  Whisk until incorporated.  Sift in flour 1/3 of the flour, whisk until combined, add the melted coconut oil and sift in the rest of the flour and salt.  Gently whisk it all in.   Take the Egg whites and using a mixer(hand held electric or stand mixer) and whip the eggs until they are almost stiff.  Fold the whites in to the batter.  Gently mix in the blueberries.  Let stand for 30 minutes.   Heat your Belgian waffle Iron and pour just enough batter in that it fills the corners without overflowing after closed. 

Note: Each waffle iron varies, so you’ll have to play around a little bit.  For these blueberry waffles,  I lightly wipe a little butter or coconut oil on the iron before adding the batter, keeps them from sticking. 

This recipe yields 8 to 12 servings.

Ingredients:
8 large eggs
3 ½ cups whole milk
1 ½ cups sugar
1 ½ cups whipping cream
1 tsp vanilla extract
1 loaf of Challah or brioche cut in to 2 inch cubes ( I used Challah in this recipe)
½ cup of Vermont maple syrup
8 oz Salted Caramel chocolate porter
2 apples, peeled and diced in small pieces 
½ cup of chopped pecans
2 pats of butter
Directions:
Butter 12 ramekins.   In a large bowl, whisk eggs, milk, sugar, cream, and vanilla until well blended.
In a heated pan, melt butter, add apples and saute until soft.  Add beer, let it bubble for a couple of minutes, add maple syrup and pecans.  Simmer for 2 to 3 minutes and turn off burner.  Fill each ramekin ½ way with bread cubes, scoop out a few apple and pecan pieces, add them on top of the bread.  Add the rest of the bread to top off the ramekins.  Ladle in the egg mixture and some of the beer syrup mixture in to each ramekin.  Fill to the top with liquid.  Top off with the rest of the apples and pecans.  Refrigerate for 1 hour. 
Pre-heat oven to 350 degrees; place ramekins on a cookie sheet and bake until puffed and golden. About 1 hour (longer if the pudding hasn’t puffed up).  Cool slightly before serving.  Serve warm.