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Tropical Waffle Bake

(1)
  1 reviews
  • 25 min prep time
  • 1 hr 10 min total time
  • 12 ingredients
  • 6 servings

Reminiscent of a rich bread pudding, this easy brunch dish goes together quickly with frozen waffles and granola bars.

Bake-Off® Contest 42, 2006
Diane Toomey
Allentown, Pennsylvania

Ingredients

5
frozen buttermilk waffles, thawed
2
cans (8 oz each) crushed pineapple in juice
1 1/2
cups finely chopped bananas (2 medium)
4
eggs
2/3
cup granulated sugar
5
tablespoons packed brown sugar
3
pouches (6 bars) Nature Valley™ oats 'n honey crunchy granola bars (from 8.9-oz box), crushed (heaping 1 cup)*
1/2
cup chopped macadamia nuts
3
tablespoons all-purpose flour
1/4
cup butter or margarine, softened
1
jar (10 oz) strawberry spreadable fruit
Whipped cream, if desired

Steps

  • 1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Break waffles into 1- to 2-inch pieces; place in bottom of baking dish. Drain pineapple, reserving juice in small bowl; set pineapple aside. Gently stir bananas into juice to coat. With slotted spoon, place bananas evenly over waffles; discard any remaining juice.
  • 2 In medium bowl, beat eggs, granulated sugar and 2 tablespoons of the brown sugar with wire whisk until blended. Stir in drained pineapple. Pour mixture over waffles and bananas. In another medium bowl, mix crushed granola bars, nuts, flour, remaining 3 tablespoons brown sugar and the butter until crumbly; sprinkle over top.
  • 3 Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 10 minutes.
  • 4 In small microwavable bowl, microwave spreadable fruit uncovered on High 1 minute. Stir; if necessary, continue to microwave on High in 15-second increments until melted and smooth. Cut waffle bake into 6 servings. Top each serving with about 2 tablespoons warm fruit spread and 1 to 2 tablespoons whipped cream.
  • 1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Break waffles into 1- to 2-inch pieces; place in bottom of baking dish. Drain pineapple, reserving juice in small bowl; set pineapple aside. Gently stir bananas into juice to coat. With slotted spoon, place bananas evenly over waffles; discard any remaining juice.
  • 2 In medium bowl, beat eggs, granulated sugar and 2 tablespoons of the brown sugar with wire whisk until blended. Stir in drained pineapple. Pour mixture over waffles and bananas. In another medium bowl, mix crushed granola bars, nuts, flour, remaining 3 tablespoons brown sugar and the butter until crumbly; sprinkle over top.
  • 3 Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 10 minutes.
  • 4 In small microwavable bowl, microwave spreadable fruit uncovered on High 1 minute. Stir; if necessary, continue to microwave on High in 15-second increments until melted and smooth. Cut waffle bake into 6 servings. Top each serving with about 2 tablespoons warm fruit spread and 1 to 2 tablespoons whipped cream.

Expert Tips

*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
700
Calories from Fat
210
% Daily Value
Total Fat
24g
36%
Saturated Fat
8g
40%
Trans Fat
1g
Cholesterol
160mg
54%
Sodium
410mg
17%
Total Carbohydrate
111g
37%
Dietary Fiber
7g
28%
Sugars
80g
Protein
11g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
1 Starch; 1 Fruit; 5 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choice
7 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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