Coffee Cake Banana Waffle Casserole
By: Silvana Nardone
Posted on: September 08, 2014
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My family doesn’t need it to be National Breakfast Month for us to make the first meal of our day the most important one. In fact, we celebrate breakfast every day—even when time is short. To make the experience better—especially for me—I love to make breakfast casseroles.
After all, you can assemble the dish in the evening and pop it in the oven in the morning. Plus, for faster baking, go ahead and grease muffin tins, fill each muffin cup with bread pudding mixture and bake in a 350º oven for about 25 minutes.
For this recipe, I’ve combined three of my family’s favorite breakfasts: waffles, coffee cake and cinnamon rolls. Then, I threw in some banana and chocolate chips to sweeten the deal. You could even swap in your favorite berries for a nice tartness. This casserole will definitely be one reason to wake up happy in the morning.
IngredientsFor the waffles:, 3 large eggs, 1¼ cup milk, ? cup granulated sugar, 1 tablespoon pure vanilla extract, 1 teaspoon ground cinnamon, One 9-ounce package Gluten Free Waffles Original, toasted and cubed, 1 banana, chopped, 1 cup chocolate chips, For the coffee cake topping:, ¼ cup Silvana’s Gluten-Free All-Purpose Flour, ¼ cup packed brown sugar, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon salt, 8 tablespoons (1 stick) cold unsalted butter, cut into pieces,
To make the waffles: Preheat the oven to 350º. Grease a 9-by-5-by-3-inch loaf pan. In a large bowl, whisk the eggs, milk, sugar, vanilla and cinnamon. Add the toasted waffle pieces, banana and chocolate chips; toss gently and let soak for 10 minutes. Transfer to the prepared pan.
To make the topping: In a small bowl, combine the flour, brown sugar, granulated sugar, cinnamon, salt and cold butter until crumbly. Evenly sprinkle over the waffle mixture. Bake until set and golden, about 1 hour. Let cool for 10 minutes before serving.