Baked Waffles with Raspberry Cream Cheese

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!

(My friend Lois, took me to Chicago for my birthday a few years ago.  We saw Paula Deen Live and laughed ourselves absolutely silly.  I want to be just like Paula when I grow up! I love her sweet spirit and that she's always so 'common and every day'. Her recipes are mighty fine too.) 

I had to have TWO pieces of this for breakfast. It's so delicious! No way could I stop at 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.

Ya'll know I'm a big-time cream cheese hound!

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 can't imagine it tasting a bit better than it did already!!

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 blueberries, or even apples, would work in this recipe.  Make it your family's favorite choice.

BAKED WAFFLES WITH RASPBERRY CREAM CHEESE

8 frozen buttermilk waffles

4 Tb. cream cheese, softened

1-1/2 c. sliced fresh raspberries (or strawberries)

(I cut the raspberries in half, but you wouldn't have to)

1-1/4 c. milk

6 lg. eggs

1/4 c. maple syrup (I used sugar free)

1/2 c. firmly packed brown sugar

(I used 1/4 c. Splenda brown sugar blend)

1/2 c. butter

Garnish: fresh raspberries

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)

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