Spiced Peach Belgian Waffle Bake

Directions

• Prepare the waffles: I used 4 round Belgian waffles for this recipe (see note). Preheat the oven to 350°F (175°C/gas 4) and set a rack in the middle. Gently break the waffles into quarters on the seams and then using a sharp knife, cut each quarter in half, so that your waffles are now cut into eighths. You should have 32 wedges of waffle. Spread all of the waffle pieces in an even layer on a large rimmed baking sheet and bake for 10 minutes to crisp the pieces.

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• Prepare the peach slices: Add the fresh peach slices to a medium bowl, squeeze the lemon juice over them (about half a lemon and I use a strainer to make sure that no seeds end up in the final dish), and toss gently to combine. Set aside until you’re ready to assemble.
• Prepare the custard mixture: In a medium bowl, vigorously whisk the 5 large eggs until they are completely broken down, uniform in color, and slightly frothy. Set a fine-mesh sieve or strainer over a large liquid measuring cup and pour the whisked eggs through the mesh to strain out any solids. In a large bowl (with a pour spout if you have it), whisk together the milk, cream, and strained eggs. Add the sugar, vanilla extract, cinnamon, and ground ginger and whisk again until fully combined. If the cinnamon and ginger are floating at the top of the mixture, use a hand mixer or immersion blender and carefully mix until fully combined. Tip from my kitchen: I used my immersion blender because it doesn’t create as many splashes as a hand mixer would.
• Assemble: Generously grease a 9×13-inch ceramic baking dish with unsalted butter. Arrange the waffle wedges by shingling them in side-by-side, creating 4 rows of 8 pieces in your dish. They should fit snuggly in together. See photo below for reference. Create 4 rows of peaches by layering the slices in between the rows of waffle wedges, over the pointy ends of the waffles. I used 13 to 14 peach slices in each row and tucked them neatly in a uniform layering pattern. Slowly pour the spiced egg custard mixture over the entire dish, ensuring every single waffle piece gets coated. Let the dish sit on the counter for 10 to 15 minutes before baking so the bottom layers of the waffles can soak up the custard.

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• Preheat the oven to 350°F (175°C/gas 4) and keep the rack in the middle. Tent the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for 15 minutes uncovered. Replace the foil tent and bake until the custard has set, about 30 more minutes, for a total of 75 minutes. If you want to check the temperature with an internal thermometer, it should read 170°F when inserted in the center. Tip from my kitchen: Ceramic baking dishes hold and distribute heat differently then metal baking dishes, so plan for about 10 minutes less bake time if you are using a metal dish. You will know it is ready when the center is just barely set with a slight, tight jiggle.
• Rest and garnish: Using a silicone pastry brush, gently brush the melted butter over the exposed waffle edges. Let rest for 10 minutes. Lightly dust with confectioners’ sugar and garnish with sliced strawberries, if using. Slice and serve warm. Allow to cool completely before storing leftovers in an airtight container in the refrigerator for 3 to 4 days. Avoid the microwave if you want to revive that original texture contrast. Instead, place slices on a parchment-lined baking sheet and heat them in a 350°F oven or air fryer for 8 to 10 minutes. This gently warms the velvety custard center while recrisping the golden Belgian waffle edges perfectly.

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