- 2 boxes (10.9 ounces each) mini homestyle waffles
- 6 large Dierbergs eggs, lightly beaten
- 2 cup caramel sauce (divided)
- 1½ cups Dierbergs milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Freshly grated nutmeg
- 1 cup Dierbergs chopped pecans
- Sliced ripe banana
Place 6 waffle sets (each set has 4 mini waffles) in single layer on jellyroll pan. Bake in 450°F. oven until crisp, about 5 minutes. Place waffles in 9 x 13-inch baking dish that has been lightly coated with no-stick cooking spray. Bake an additional 6 waffle sets; set aside. Reduce oven temperature to 350°F.
In 4-cup glass measure, whisk together eggs and 1 cup of the caramel sauce. Whisk in milk, vanilla, salt, and nutmeg until well mixed.
Pour half of the mixture over waffle pieces in baking dish, pressing down with back of spoon to evenly coat waffles. Sprinkle nuts over top. Place remaining waffle sets over nuts. Pour remaining milk mixture over top, pressing down with back of spoon to evenly coat waffles.
Let stand at room temperature 15 minutes, occasionally pressing down with back of spoon. Bake in 350°F. oven until knife inserted in center comes out clean, about 45 to 50 minutes. Let stand 10 minutes.
Serve warm with bananas slices and remaining caramel sauce drizzled over top.
Serving Size: Per Serving
Cholesterol: 101 mg
Fat: 14 g
Sodium: 550 mg
Carbohydrates: 63 g
Protein: 10 g
Saturated Fat: 3 g