Today’s guest post comes from Marsha at The Better Baker. We have been blogging buddies for over a year! (Can you believe that Marsha? I went back to check the dates on our emails!) Between our love for our family and cooking, and both of us publishing our cookbooks within a year of each other, there has always been a lot to talk about! So today I’m proud to share a make-ahead recipe from a very dear friend! I know you’ll enjoy it!
Oh my Ya’ll!
You’re gonna love this tasty dish…..I found it in a Cooking with Paula Deen magazine and feel like I’ve ‘struck gold’ with this one!
I changed up the recipe a tad because I had raspberries on hand and had frozen waffles that needed to be eaten too, so this was the perfect dish for me to make.
My waffles were round and they worked fine, but I would suggest using square ones, just because they fill in the pan better.
I also used Splenda brown sugar blend and sugar free syrup. No one would have ever guessed.
I love that it’s an overnight dish so it’s wonderful for brunch or lunch…any time of day!
It was simple to put together – no hassle. Your older kids could even make this one.
I’m sure using blueberries, or even apples, would work in this recipe. Use your family’s preference.
BAKED WAFFLES WITH RASPBERRY CREAM CHEESE
Preheat oven to 350. Arrange waffles in a single layer on a baking sheet. Toast for 10 minutes or until lightly browned. Spray an 11″ X 8″ baking dish with non-stick cooking spray. Line waffles in a single layer on the bottom of dish. Spread cream cheese over waffles. Top with raspberries. Arrange remaining waffles over raspberries. In a small bowl, whisk together milk, eggs, and maple syrup. Pour mixture over waffles. Cover and chill overnight.
Preheat oven to 375. In a small saucepan, whisk together brown sugar and butter over medium high heat until sugar dissolves and butter melts. Pour over waffles. Bake for 25 – 30 minutes or until set in the middle. Remove from oven; let stand 10 minutes before serving. Top with additional raspberries if desired.
(Using Splenda, I baked mine about 22 minutes – be sure to start checking early for doneness)
Thanks for sharing this delicious recipe, Marsha! Visit Marsha at The Better Baker and follow her on Facebook!