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    Strawberry Cream Cheese Stuffed Waffles

    Source of Recipe

    Paula Deen

    Recipe Introduction

    This is a variation on an overnight breakfast casserole. It is like a overnight french toast casserole. However, it is not make with bread it is made with frozen waffles. This recipe is one that I adapted from good old Paula Deen. Not only is this made with frozen waffles, but it is stuffed with cream cheese and strawberries. Then to make this even yummier, it is all topped off with a caramel mixture. No need for syrup here! This was delicious!

    List of Ingredients

    12 frozen buttermilk waffles
    6 oz. light cream cheese, softened
    1 1/2 cups sliced fresh strawberries
    1 1/2 cups milk
    6 large eggs
    1/4 cup maple syrup
    3/4 cup firmly packed brown sugar
    3/4 cup butter
    Sliced fresh strawberries for garnish, if desired


    Preheat oven to 350. Place waffles in a single layer on a baking sheet. Bake for 5 minutes. Turn waffles over and bake for 5 more minutes or until lightly browned.
    Spray an 9 x 13 baking dish with non-stick cooking spray. Divide cream cheese into 6 cubes. With six of the waffles, spread one side of each of those 6 waffles with a cube of the cream cheese. Line the bottom of the dish with the waffles spread with cream cheese with the cream cheese side up. Top waffles with strawberries. Then place remaining 6 waffles over strawberries making 6 waffles sandwiches.

    In a medium bowl, whisk together milk, eggs, and maple syrup. Pour mixture over waffles coating each waffle evenly. Cover and refrigerate overnight.

    In the morning, 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 25-30 minutes or until set in the middle. Remove from oven; let stand 10 minutes before serving. Top with additional sliced strawberries if desired.




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