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

For a cinnamon-vanilla twist, add 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon to the egg and milk mixture before pouring it over the waffles. If your family likes nuts, sprinkle 1/2 cup chopped pecans or walnuts over the waffles after you pour on the custard for a little crunch. You can also tuck sliced bananas or a handful of berries between the overlapping waffles before baking for a fruit-filled version.
To make it a bit lighter, use 2% milk instead of whole and reduce the maple syrup to 1/3 cup, then offer extra syrup at the table so everyone can sweeten to taste. If you prefer a richer, almost bread-pudding texture, let the waffles soak in the custard in the pan for 15–20 minutes before baking.

For food safety, keep the frozen waffles in the freezer until you’re ready to assemble, and once you’ve mixed the eggs into the custard, don’t leave the mixture sitting out for more than 30 minutes before baking. Make sure the dish is baked until the custard is fully set and the center reaches at least 160°F (71°C) so the eggs are safely cooked. Refrigerate leftovers within 2 hours, and reheat in a warm oven until steaming hot before serving again.