Step 1

Heat oven to 350 degrees. Using a food processor or hand mixer whip ricotta cheese with vanilla bean caviar, set aside.

Step 3

Spread the challah bread cubes on a sheet pan. Place in the oven to lightly toast, about 5 minutes. Set aside to cool.

Step 5

In a large bowl combine, heavy cream, eggs, egg yolks, sugar, vanilla & pancake/waffle mix. Whisk together until well combined. Add toasted challah breadthe to custard mixture and fold until well combined. Using a spatula gently fold in blueberries, be careful not to burst the blueberries.

Step 7

Heat waffle iron and spray with non-stick spray. Spread about 1 cup of bread mixture over each waffle mold. Close waffle maker and cook for 5 minutes or until golden brown.

Step 9

While the waffles cook spoon lemon curd into a microwave safe container. Heat in the microwave 30 seconds at a time and stir. Continue to heat until curd can be drizzled.

Step 11

Serve waffles warm, drizzled with lemon curd and honey, top with a dollop of vanilla ricotta.