Cinnamon Churro Waffle & Dulce de Leche Crockpot Casserole

This Crockpot casserole is the easiest way to turn ordinary waffles into a brunch that tastes like a churro shop. Layer cinnamon-sugar waffle quarters with a vanilla custard, swirl in dulce de leche, and let the slow cooker do the work.

Two hours later, you have a caramel-soaked, golden-edged bake that pulls apart in soft, custardy pieces. Serve it warm with extra dulce de leche and Mexican chocolate sauce for a truly indulgent morning.

This dump-and-go Crockpot casserole is a genius way to use frozen waffles. You toss them in cinnamon sugar, layer them in the slow cooker, pour over a simple egg custard, and swirl in dulce de leche.

Cook on high for two hours and you get a warm, caramel-soaked dish that tastes exactly like churros. It's perfect for a weekend brunch, a holiday morning, or any day you want a special breakfast without much effort.

Ingredients

Why this recipe works

The slow cooker is the secret here. It gently steams and bakes the custard into the waffles, creating a soft, tender interior while the edges caramelize against the ceramic insert.

Low and slow heat means the eggs set without scrambling, and the dulce de leche melts into ribbons of gooey caramel throughout. You get a texture that's like a cross between bread pudding and a cinnamon roll, but with much less work.

The cinnamon sugar does double duty. It coats the waffle pieces, giving them a crunchy, spiced exterior that contrasts with the soft custard. As the casserole cooks, the sugar melts into a syrupy glaze that pools around the waffles.

The result is a dish that's simultaneously crisp-edged, custardy, and caramel-rich. It's a crowd-pleaser that feels fancy but is incredibly simple.

Notes and substitutions

Frozen Belgian waffles are ideal because they're sturdy and have deep pockets that soak up the custard. If you use homemade waffles, make sure they are slightly stale – fresh waffles can become too soft. Thaw the waffles completely before cutting and tossing them in cinnamon sugar; this ensures they absorb the custard evenly and don't clump together.

Dulce de leche is a thick, caramelized sweetened milk that's sold in jars. If you can't find it, use a good-quality caramel sauce or make your own by simmering a can of sweetened condensed milk. Mexican chocolate sauce adds a subtle cinnamon and vanilla note, but you can substitute regular chocolate syrup. For a less sweet version, reduce the dulce de leche to 1/3 cup.

• frozen Belgian waffles: Homemade or store-bought waffles, cut into quarters. Brioche or challah bread cut into cubes can also be used.
• whole milk: 2% or skim milk work, though the custard will be less rich. For a dairy-free version, use unsweetened almond or oat milk.
• dulce de leche: Store-bought caramel sauce or homemade caramel made from sweetened condensed milk. For a less sweet option, use a caramel-flavored syrup.
• Mexican chocolate sauce: Warm chocolate syrup or a sprinkle of cocoa powder mixed with cinnamon.

Equipment

• 6-quart slow cooker
• Mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Small bowl for cinnamon sugar