This post is written in partnership with Petit Jean Meats. All opinions are 100% my own.
Happy National Waffle Day!!! Did you know there was such a thing?? I didn’t until recently. So I’m celebrating with an amazing fall-inspired breakfast/brunch recipe. And let me tell you…this dish is DECADENT with a capital D!! This post is inspired by a recent brunch excursion to Brewed off Magnolia in Fort Worth. I recently tried their Bacon Belgian Waffles and was instantly in love. I actually recreated their version over on the PJ Eats blog (which you have to go check out) and wanted to take my recipe and add a Fall-twist…the addition of pumpkin and pumpkin spice.
Belgian waffles are a little more sweet than your regular waffle. I think that’s what helps elevate this dish plus you can’t go wrong with bacon, right?! Sweet Belgian waffles with a hint of pumpkin, studded with crispy bacon pieces, rich Nutella ganache with pumpkin spice and a pumpkin spice Espresso Whipped Cream to round it all off. Get out a glass of milk because you are going to need it!!
Pumpkin Bacon Belgian Waffles, Spiced Nutella Ganache and Spiced Espresso Whipped Cream (makes 5-6)
For the Waffles:
Favorite Belgian Waffle Mix (make the 5-6 option)
5 pieces of crumbled bacon
1/2 cup canned pumpkin
Extra crumbled bacon for garnish
Make the waffles as instructed and stir in the pumpkin & crumbled bacon. Let rest while the waffle iron is heating up. Pour waffle batter on waffle iron and follow manufacturers directions for cooking times.
For the Spiced Nutella ganache:
3/4 c. Nutella
1/3 – 2/3 cup heavy cream (start with 1/3 cup and add more if needed)
1/2 teaspoon pumpkin spice
In a double boiler, heat nutella, pumpkin spice and heavy cream over medium heat. Whisk to combine as it’s warming up, until nice a smooth. Turn heat down.
For the Spiced Espresso Whipped Cream:
1 cup heavy whipping cream
1/8 cup powdered sugar
1 – 2 teaspoon instant espresso (take 1 Tablespoon of instant espresso powder & mix with 1 teaspoon of water)
1/4 teaspoon pumpkin spice
Chill a metal bowl for 30 minutes. Add in the heavy whipping cream and whip until stiff peaks form. Add in the sugar, pumpkin spice and 1-2 teaspoons of the instant espresso (2 teaspoons if you love espresso). Mix until combined.
Assembling your waffles:
Layer your waffles with some of the Spiced Nutella Ganache in between. Top with a large dollop of Spiced Espresso Whipped Cream and some crumbled bacon.
Don’t forget to make the jump over to Petit Jean Eats to find another Bacon Belgian Waffle recipe!!
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