I treated myself to this breakfast bake while working a long work week. I love my overnight french toast bakes so when I saw this, I thought Hello!! Waffles! How more perfect for a busy week. This came out delicious, I love how the tops of the waffles became crunchy and sweet.
Overnight Blueberry Waffle Bake
adapted from A Dash of Sanity
10 (gluten free) frozen waffles
1 pint fresh blueberries (or other fresh fruits)
1 ½ cups milk
1 tsp vanilla
½ teaspoon cinnamon
2 tablespoon light brown sugar
½ cup (gluten free) flour
¼ cup brown sugar
1 tsp cinnamon
3 tablespoons butter, melted
1 tablespoon maple syrup
½ cup powdered sugar
¼ teaspoon vanilla
2 teaspoons milk
Let waffles sit at room temperature for 5 minutes. Cut waffles in half. In a 9x9 (or which ever they fit best) baking pan place each waffle half cut side down. Pour the blueberries over the waffles, stuff berries in between waffles.
In a bowl combine milk, vanilla, brown sugar, beaten eggs, cinnamon and nutmeg. Whisk until well combined. Pour egg mixture over prepared waffles, lightly press down waffles into the egg mixture, so that each part of the waffle gets wet. Cover and set in the refrigerator overnight.
The next morning, preheat oven to 350'. Make the crumb topping. In a small mixing bowl melt butter in microwave, stir in maple syrup. Add in flour, brown sugar, cinnamon and nutmeg. Mix together until it resembles coarse crumbs. Sprinkle over waffles.
Place uncovered dish in oven and bake 50-55 minutes. While it is baking make glaze. In a small bowl combine the ingredients and stir together until smooth, set aside. When bake is done, remove from oven and drizzle glaze over the bake. Serve.
I used these gluten free frozen waffle brands. The Full Circle ones I found at Stater Bros. and the Eating Right I found at Albertson's.