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toasted waffle quarters baked into vanilla custard with soft diced pear pieces and browned waffle-grid edges visible on top
Melissa Hart

Waffle Casserole

Toast frozen waffles before they go into the casserole and the little pockets keep their shape. This version has warm pear pieces under a vanilla custard, with the upper waffle corners left exposed. It's softer than a toaster waffle and more structured than bread pudding. I leave syrup off the pan itself so those browned edges survive until the last person gets to the table.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter for the pan
  • 10 plain frozen waffles about 12 oz total
  • 2 medium ripe but firm pears peeled and diced
  • 1 tbsp unsalted butter
  • 2 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 6 large eggs
  • 1 1/2 cups whole milk
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt

Method
 

  1. Heat the oven to 350°F and butter a 9-by-13-inch dish. Toast the waffles until crisp, then cut each into four pieces.
  2. Cook the diced pears with 1 tablespoon butter, brown sugar and cinnamon in a skillet over medium heat for 5 to 7 minutes, until their released juices thicken.
  3. Arrange half the waffle pieces in the dish, add the pears and finish with the remaining waffles. Whisk the eggs, milk, vanilla and salt and pour over the layers.
  4. Let soak for 10 minutes, then bake for 30 to 35 minutes, until the center custard reaches 160°F and the exposed waffle edges are brown.
  5. Rest for 10 minutes before cutting; lift each portion from underneath to keep the pear layer with it.