Maple Bacon Waffle Bake is great for breakfast, dinner or brunch and would be perfect for Christmas monring.
12 oz Bacon
6 Egg Yolks
1/2 teaspoon Salt
1 1/2 Cups Milk
1 Cup Whipping Cream
1/2 Cup Real Maple Syrup
1 teaspoon Vanilla Extract
Preheat oven to 375°F and lightly grease a casserole dish.
If using frozen waffles, toast them until crispy. If preparing homemade waffles, cook them until crispy before assembling this dish. Break the waffles into 1 inch pieces.
Cut the bacon into 1-2 inch pieces and cook on medium heat until crispy. Drain on paper towels.
Beat together egg yolks, salt, milk, whipping cream, maple syrup and vanilla in a large bowl. Add waffle pieces and bacon. Fold together until evenly moistened. Most of the liquid will absorb.
Pour mixture into baking dish and cover with foil. Bake for 1 hour. Uncover during the last 10 minutes.
Yield: 6-8 Servings
-Recipe from Betty Crocker-
I usually stick with the same waffle recipe, but I saw this one in an issue of Everyday Food and had to try it. Chloe really liked these too! We were out of syrup so I made a blackberry sauce to go with them, which is a modified version of a recipe from Weelicious.com.
1 3/4 Cups All-Purpose Flour
2 Tablespoons Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
1/4 Cup Unsalted Butter, melted
6 Tablespoons Creamy Peanut Butter
2 Cups Buttermilk
2 Large Eggs
3 Bananas, sliced for topping
For Blackberry Sauce –
12oz Frozen Blackberries
2 Tablespoons Honey
1/4 Cup Water
1 Tablespoon Cornstarch
Preheat waffle iron. If you want to keep the waffles warm while cooking the others, preheat oven to 275°F and place a wire rack on a baking sheet and put in oven.
Combine the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
Blend the butter and peanut butter together in a blender. Add the buttermilk and eggs and blend until just combined. Pour over the flour mixture, stirring until just combined.
Spray the preheated waffle iron with non-stick cooking spray. Ladle about 1/2-3/4 cup of waffle batter onto the waffle iron. Cook until browned. Keep warm in oven.
To make the blackberry sauce:
Combine the berries and honey in a small saucepan over medium-low heat. Smash them with a wooden spoon once they are defrosted.
Mix the water and cornstarch together in a small bowl. Pour into the saucepan and cook for about 2 minutes, stirring frequently.
Serve the waffles with sliced bananas and blackberry sauce.
Yield: 6 Waffles
Chloe Quote: “Hmm, That nummy. I need eat it. nom nom nom.”
This is my absolute favorite waffle recipe. It comes from Alton Brown from the food network.
1 cup all purpose flour
1 cup whole wheat flour
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk
Non-stick cooking spray, for waffle iron
Preheat a waffle iron.
In a large bowl, combine the all purpose flour, whole wheat flour, baking soda, baking powder, salt and sugar.
In a smaller bowl, whisk together the eggs and butter. Pour in the buttermilk, whisk to combine. Pour this onto the flour mixture. Stir to combine. Let rest 5 minutes.
Ladle onto the waffle iron and cook until golden brown. Best if served right away. They can also be kept warm in a 200°F oven, but they will not stay crispy.