Blueberry Waffle Bake
8 Whole Grains Lite Waffles
By: Bree Hester
Posted on: April 28, 2015
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I love the idea of having weekend brunches. What I don’t love is the idea of having to get up before the sun to make it happen. Or standing over the stove flipping pancakes while everyone else is at the table eating their breakfast. Having some delicious and easy breakfast dishes in your repertoire makes having leisurely weekend gatherings not only doable, but enjoyable. Breakfast casseroles are great because you assemble them without having to do anything else other than bake them off.
You can make this casserole 30 minutes before, or up to a day ahead of time. The custard soaks into the waffles and the longer it sits, the better. If using frozen blueberries, thaw them first. Serve with pure maple syrup.
- 2 (13.5 oz) 8WG Totally Original Waffles
- 8 eggs
- 2 cups half-and-half
- 1 cup milk
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon salt
- 2 cups fresh blueberries
- 1 cup chopped pecans
- 2 tablespoons turbinado sugar (optional)
- Spray a 9x13 pan with cooking spray. Toast waffles according to package directions. Cut into small cubes. Add to the sprayed pan. Set aside.
- In a large bowl whisk eggs, half-and-half, milk, maple syrup, vanilla, cinnamon, nutmeg, and salt until well blended.
- Pour egg mixture over the cubed waffles. Gently press cubes down into the custard with a spoon. Add blueberries and gently combine. Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 350°. Remove the casserole from the fridge. Top with pecans and turbinado sugar.
- Bake for 40 to 50 minutes, or until puffed and golden brown. Serve with pure maple syrup.