Cinnamon Churro Waffle & Dulce de Leche Crockpot Casserole Step-by-step instructions

Before you start

Before you start, thaw the frozen waffles at room temperature or in the microwave until they are pliable. Cut them into quarters and set aside. In a small bowl, mix the granulated sugar and ground cinnamon.

Have your 6-quart slow cooker ready. Whisk the eggs, milk, and vanilla in a mixing bowl. Measure the dulce de leche and warm it slightly if it's too thick to swirl.

Instructions

Build the Layers

1. 1Prep the Waffles and Cinnamon Sugar
   In a small bowl, stir together the granulated sugar and ground cinnamon. Toss the thawed waffle quarters in the cinnamon sugar until each piece is evenly coated.
   Look for The waffles should look like cinnamon toast, with every surface dusted.
   Tip If the waffles are still a little frozen, they are easier to cut and they absorb the custard nicely.
2. 2Layer the Waffles in the Crockpot
   Arrange the cinnamon-sugar waffle quarters in the bottom of a 6-quart slow cooker, spreading them out into an even layer. Press them down gently so they fit snugly.
   Look for The layer should be fairly uniform, with no large gaps.
   Tip For a more even soak, try to make the layer as flat as possible.
3. 3Whisk the Custard
   In a mixing bowl, whisk together the eggs, whole milk, and vanilla extract until the mixture is smooth and fully combined.
   Look for The custard should be a uniform pale yellow with no streaks of egg.
   Tip Whisking thoroughly prevents any scrambled egg bits in the final casserole.

At the end of this phase, the waffle quarters are coated in cinnamon sugar and arranged in an even layer in the slow cooker. The custard is whisked and poured over, and the dulce de leche is swirled in.

The mixture looks like a marbled custard with waffle pieces peeking through. The aroma of cinnamon and vanilla fills the kitchen.

Slow Cook to Set

4. 4Pour the Custard Over the Waffles
   Slowly pour the custard evenly over the waffle layer, making sure to moisten all the pieces. Gently press the waffles down with a spatula to help them soak up the custard.
   Look for The custard should pool around the waffles but not completely cover them.
   Tip If the waffles float, press them down once more after a minute.
5. 5Swirl in the Dulce de Leche
   Spoon the dulce de leche over the top of the custard-soaked waffles in dollops. Use a knife or spatula to gently swirl the dulce de leche into the custard, creating ribbons.
   Look for You should see distinct caramel ribbons marbled through the custard.
   Tip Don't overmix – you want pockets of caramel, not a fully blended mixture.
6. 6Cook on High for Two Hours
   Cover the slow cooker and cook on HIGH for 2 hours, until the waffles have puffed up and the dulce de leche is bubbling around the edges.
   Look for The edges will look golden and caramelized, and the center will be set but still moist.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Resist the urge to lift the lid during cooking – the heat escapes and slows the cooking.

After two hours on high, the casserole has puffed up and the dulce de leche is bubbling around the edges. The top is golden brown and slightly caramelized. The kitchen smells like a bakery – warm cinnamon, vanilla, and caramel. The center should be set but still moist when you gently shake the slow cooker.

Serve and Drizzle

7. 7Check for Doneness
   After 2 hours, insert a knife or toothpick into the center of the casserole. It should come out clean or with just a few moist crumbs, and the internal temperature should read 160°F (71°C).
   Look for The top should be golden and slightly puffed, with caramel bubbling around the edges.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the center is still very wet, cook for 15 more minutes and check again.
8. 8Scoop and Serve with Sauces
   Scoop the warm churro waffle casserole onto plates. Drizzle each serving with extra warm dulce de leche and Mexican chocolate sauce.
   Look for The waffles should look caramel-soaked and glossy, with a soft, custardy interior.
   Tip Warm the extra dulce de leche and chocolate sauce in the microwave for 20 seconds to make them pourable.

The casserole is scooped onto plates, revealing a soft, custardy interior with ribbons of dulce de leche. The waffle pieces are tender and caramel-soaked. Drizzling with extra dulce de leche and Mexican chocolate sauce adds a glossy finish and an extra layer of sweetness. Each bite is warm, gooey, and full of churro flavor.

Common mistakes

One common mistake is lifting the lid during cooking. This lets out steam and increases the cooking time, so resist the urge to peek.

Another is overmixing the dulce de leche – you want distinct ribbons, not a fully blended mixture. Also, be sure to use a slow cooker that's at least 6 quarts; a smaller one will be too full and the custard may overflow.

How to tell it’s done

The casserole is done when the waffles have puffed up and the edges are golden and caramelized. The center should be set but still moist – a knife inserted into the middle should come out clean or with just a few moist crumbs.

The internal temperature of the custard should reach 160°F (71°C) to ensure the eggs are fully cooked. If the center looks wet, cook for 15 more minutes and check again.

• Egg dishes: 160°F (71°C) in the thickest part