Recipe was downloaded from www.naturespath.com

Overnight Waffle Bake

Posted under Breakfast & On the Go, Nature's Path on November 10, 2014

Prep Time: 15 Minutes
Cook Time: 70 Minutes
Serving Size: 6-8 servings

Looking for a way to get your organic Pumpkin Spice Waffles onto the holiday dinner table? Look no further. Layer them between a pear, cream cheese, maple syrup and cinnamon mixture and bake. Sprinkle with raspberries or your favourite berries and serve. Holiday cheer guaranteed.

Ingredients

Waffle Bake

12 Nature’s Path Pumpkin Spice Waffles (2 pkg each 210g)
2 tbsp butter
4 ripe pears, peeled and chopped (about 4 cups)
3 tbsp maple syrup
1/2 tsp ground cinnamon
1/2 cup chopped toasted walnuts
1 1/3 cups 18% cream
1/4 cup granulated sugar
4 tsp egg replacement
1 tsp vanilla
6 tbsp plain cream cheese, softened

Topping

1 tbsp melted butter
1 tbsp brown sugar
2 tsp maple syrup
Whipped cream
Raspberries

Directions

Toast waffles and cool completely.
Cut waffles in half and set aside.
Melt butter in a large skillet set over medium heat.
Add pears, maple syrup and cinnamon.
Cook, stirring, for 8 to 10 minutes or until pears are tender.
Cool completely.
Stir in walnuts.
Whisk cream with sugar, egg replacement and vanilla; set aside.
Butter a 9x13-inch pan.
Spread cream cheese evenly on 12 of the waffle halves.
Dip them briefly in cream mixture and arrange in prepared pan, cream cheese side up.
Layer pear mixture over top.
Dip remaining waffle halves in cream mixture and arrange on top over pears.
Pour any remaining cream mixture over top.
Let stand for at least 30 minutes or cover and refrigerate overnight.
Preheat oven to 325°F.
Combine butter, brown sugar and maple syrup.
Drizzle over top of waffles.
Cover with foil. Bake, covered, for 20 minutes.
Continue to bake, uncovered, for 35 to 40 minutes or until golden and set.
Let stand 10 minutes before serving.
Serve with raspberries and whipped cream.