Dump whole uncut frozen raw waffles in the sheet pan and 4 other ingredients to get a dish so incredible

Preheat your oven to 375°F (190°C). Lightly grease a metal oven-safe sheet pan with a little melted butter to keep the waffles from sticking and to help them brown.

Arrange the whole uncut frozen waffles in a single, slightly overlapping layer on the sheet pan. Let them stay frozen; there’s no need to thaw. The overlapping edges will catch the custard and make those lovely soft-and-crisp spots.
In a medium bowl, whisk together the eggs until well blended. Add the milk or half-and-half, maple syrup, and the 2 tablespoons melted butter. Whisk until the mixture is smooth and uniform; this is your sweet custard that will soak into the waffles.

Slowly pour the egg-milk-syrup mixture evenly over the frozen waffles on the sheet pan, making sure to coat all of them and letting the liquid run between the overlapping layers. Use the back of a spoon to gently press the waffles down so they start to soak up the mixture.
Let the waffles sit in the pan for about 5–10 minutes at room temperature so they can absorb some of the custard. During this time the edges will soften just a bit while the centers stay sturdy enough to hold their shape.

Place the sheet pan on the middle rack of the preheated oven and bake for 20–25 minutes, or until the waffles are puffed, the custard is set, and the tops are a deep golden brown. The syrupy mixture around the edges should be bubbling gently.
If you like a crisper top, turn on the broiler for 1–2 minutes at the end of baking, watching closely so the waffles don’t burn. Remove the pan from the oven and let the waffles rest for 5 minutes to firm up slightly and cool just enough to handle.

Serve the waffles straight from the sheet pan, spooning any extra syrupy sauce over the top. Enjoy warm, and don’t be surprised if your husband goes back for seconds and asks when you’re making this again.
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