Strawberry Waffle Bake

My daughters had one goal this Mother's Day: to make me breakfast. Only neither of them can actually reach the counters, let alone the stove, and something about letting them totter around the kitchen playing with raw ingredients, knives, and 400 degree pans just didn't sound like the best idea ever. On Saturday night I was resigned to "enjoy" a plate of overdone toaster waffles with my sugar and creamer (I mean coffee...they insisted on making that, too), when it hit me: combine the joy of french toast casserole with those Eggo's! Top the whole thing in strawberry syrup and whipped cream -- and a Mother's Day breakfast success!

Strawberry Waffle Bake

10 frozen waffles, cut into quarters
5 eggs
1 1/2 c fat free half and half cream
3/4 c brown sugar
1 tsp vanilla
1/2 tsp nutmeg
12 oz bottle of strawberry syrup
1 tbs cornstarch
1 cup sliced fresh strawberries
Whipped cream

1. Coat 13X9X2 inch baking dish with cooking spray. Arrange waffles in a shallow layer in pan.

2. Whisk together eggs, half and half, brown sugar, vanilla, and nutmeg until smooth. Pour over waffles. Cover and refrigerate 8 to 24 hours.

3. Uncover pan. Bake at 350 degrees 35 to 40 minutes, until waffles are golden brown and knife inserted near center comes out clean.

4. Meanwhile, pour strawberry syrup into 1 quart sauce pan. Add corn starch. Cook and stir over medium high heat until thickened and bubbly. Stir in fresh strawberries. Cook and stir 2-3 minutes more.

5. Cut waffle bake into 8 pieces. Spoon 1/3 cup of syrup and berries over each piece. Top with whipped cream.