Blueberry Waffle Bake

Blueberry Waffle Bake

By: Bree Hester

Posted on: April 28, 2015

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2 (13.5 oz) 8WG Totally Original Waffles, Blueberries, 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.