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Overnight Blueberry Waffle Bake

Prepare this Overnight Blueberry Waffle Bake the night before, bake in the morning, and wake up your family with this easy, delicious breakfast bake.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Breakfast
Servings: 6 -8
Calories: 474kcal
Author: Sandra


  • 10 waffles I used Eggo’s Gluten-Free Waffles
  • 1 pint fresh blueberries
  • 1 1/2 cups non-fat milk
  • 2 tablespoon light brown sugar
  • 4 eggs
  • 1/2 teaspoon cinnamon
  • pinch nutmeg

Crumb Topping

  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • Pinch nutmeg
  • 3 tablespoons butter melted
  • 1 tablespoon maple syrup


  • 1/2 cup powdered sugar
  • 1/4 - 1/2 teaspoon maple extract vanilla would work as well
  • 2 teaspoons milk
  • 1 tablespoon butter melted


  • Let waffles sit at room temperature for 5 minutes. Cut waffles in half. In a 8x10 baking pan place each waffle half cut side down. There should be two rows of 10 waffle halves.
  • Pour the blueberries over the waffles, push berries in between waffles if you desire.
  • In a bowl or large measuring cup combine milk, brown sugar, beaten eggs, cinnamon and nutmeg. Whisk until well combined. Pour egg mixture over prepared waffles, lightly press down waffles into the egg mixture, so that each part of the waffle gets wet.
  • Cover and set in the refrigerator overnight. If in a pinch let it sit for 4 hours, and it still comes out great.
  • The next morning uncover dish. Preheat oven to 350 degrees. Make crumb topping while heating.
  • In a small mixing bowl melt butter in microwave, stir in maple syrup. Add in flour, brown sugar, cinnamon and nutmeg. Mix together until it resembles coarse crumbs. Sprinkle over waffles.
  • Place in oven and bake 50-55 minutes. 
  • While it is baking make glaze. In a small bowl combine all of the glaze ingredients and stir together until smooth, set aside.
  • Remove from oven and drizzle glaze over the bake. Serve immediately.


Total time does not include the time the bake sits overnight. Recipe adapted from Heather’s French Press Homemade waffles would work as well, but not thick waffles, there is not enough liquid for them to absorb. You will need to use thin waffles.


Calories: 474kcal | Carbohydrates: 71g | Protein: 11g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 145mg | Sodium: 416mg | Potassium: 277mg | Fiber: 3g | Sugar: 37g | Vitamin A: 1445IU | Vitamin C: 7.7mg | Calcium: 254mg | Iron: 5.2mg