Breakfast · Part 3 of 3: Tips & recipe card

Cinnamon Churro Waffle & Dulce de Leche Crockpot Casserole Tips, FAQ & printable recipe

Name: Cinnamon Churro Waffle & Dulce de Leche Crockpot Casserole
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Tex-Mex
Ingredients: 8 frozen Belgian waffles, thawed and quartered; 1/2 cup granulated sugar; 1 tbsp ground cinnamon; 4 large eggs; 1 1/2 cups whole milk; 1 tsp vanilla extract; 1/2 cup dulce de leche, plus extra for drizzling; Mexican chocolate sauce, for serving

By Clara Weller · Oct 18, 2026

A warm, golden-brown cinnamon sugar waffle casserole in a ceramic crockpot, drizzled with thick dulce de leche.

Prep: 15 min
Cook: 2 h
Total: 2 h 15 min
Serves: 8

Tips for success

For the best texture, use slightly stale waffles – they absorb the custard better without turning mushy. If your waffles are very fresh, toast them lightly before cutting to dry them out a bit.

This helps them hold their shape during cooking. Also, make sure to press the waffles down gently after pouring the custard so every piece gets soaked.

To get clean servings, let the casserole rest for 5 minutes after cooking. This allows the custard to set a little more, making it easier to scoop out neat portions. Use a large spoon or spatula to lift out the pieces, and serve immediately with warm dulce de leche and chocolate sauce. The leftovers are delicious reheated the next day.

Variations

Apple Churro Casserole: Add 2 cups of chopped apples (such as Granny Smith) to the waffle layer. Toss the apples with a little extra cinnamon sugar and layer them with the waffles. The apples soften during cooking and add a tart contrast to the sweet caramel.
Nutty Churro Bake: Stir 1/2 cup of chopped pecans or walnuts into the cinnamon sugar mixture before tossing with the waffles. The nuts toast during cooking and add a crunchy texture. For extra flavor, toast the nuts in a dry skillet for 2 minutes before adding.
Spiced Chocolate Churro: Add 1/2 teaspoon of chili powder and a pinch of cayenne to the cinnamon sugar. Use Mexican chocolate sauce for drizzling and stir 1/4 cup of chocolate chips into the custard before pouring over the waffles. The heat and chocolate make it extra indulgent.
Berry Churro Casserole: Layer 1 cup of fresh or frozen berries (such as raspberries or blueberries) with the waffles. The berries burst during cooking, creating pockets of tart juice that balance the dulce de leche. Reduce the dulce de leche to 1/3 cup if you prefer less sweetness.

Storage and make-ahead

Fridge: Refrigerate leftover casserole in an airtight container for up to 4 days. Reheat in the microwave or oven before serving.
Freezer: Freeze the casserole in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.
Reheat: Reheat individual portions in the microwave for 30-60 seconds, or place the whole casserole in a 350°F (175°C) oven for 10-15 minutes.

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. The texture will become more pudding-like, but it's still delicious.

To reheat, microwave individual portions for 30-60 seconds or warm in a 350°F (175°C) oven for 10 minutes. The dulce de leche and chocolate sauce can be stored separately and reheated before serving.

You can assemble the casserole the night before. Layer the cinnamon-sugar waffles in the slow cooker, pour the custard over, and swirl in the dulce de leche. Cover and refrigerate overnight.

In the morning, let the slow cooker sit at room temperature for 30 minutes, then cook on high for 2 hours. You may need to add 15-20 minutes to the cooking time since the mixture starts cold.

Serving ideas

Serve this casserole warm, straight from the slow cooker. Scoop generous portions onto plates and drizzle with extra dulce de leche and Mexican chocolate sauce.

For a brunch spread, pair it with fresh fruit, a dollop of whipped cream, or a side of crispy bacon to balance the sweetness. It's also wonderful with a cup of strong coffee or Mexican hot chocolate.

This dish is best enjoyed fresh, but leftovers can be reheated. For a crowd, set up a toppings bar with extra dulce de leche, chocolate sauce, chopped pecans, or a sprinkle of cinnamon. The casserole is rich, so a little goes a long way – serve with a light salad or fruit to round out the meal.

Frequently asked questions

Can this casserole be made gluten-free?

Yes, use gluten-free waffles and ensure your cinnamon, vanilla extract, and dulce de leche are certified gluten-free. The rest of the ingredients are naturally gluten-free. Follow the same assembly and cooking instructions for a delicious gluten-free version.

Why does the custard sometimes curdle or scramble?

Curdling can happen if the slow cooker is too hot or if the custard is cooked for too long. To avoid this, cook on high for exactly 2 hours and check for doneness. Also, make sure the eggs are fully whisked into the milk before pouring. If the center is still wet after 2 hours, cook in 15-minute increments.

Can this be cooked on low instead of high?

Yes, you can cook it on low for about 3 to 4 hours, but the texture may be softer and less caramelized. The high setting gives the edges a nice golden crust. If using low, check the internal temperature reaches 160°F (71°C) before serving.

What is the best way to reheat leftovers?

For individual portions, microwave for 30-60 seconds until warmed through. For a larger batch, place in a 350°F (175°C) oven for 10-15 minutes. The casserole will be more pudding-like after refrigeration, but it's still delicious. Add a fresh drizzle of dulce de leche to revive the caramel flavor.

Can this recipe be doubled for a larger crowd?

Yes, you can double the ingredients and use a larger slow cooker (at least 8 quarts). Layer the waffles and custard in the same order, and cook on high for 2 1/2 to 3 hours, checking for doneness. Make sure the slow cooker is not more than two-thirds full to avoid overflow.

Recipe card

Cinnamon Churro Waffle & Dulce de Leche Crockpot Casserole

Prep 15 minCook 2 hTotal 2 h 15 minServes 8

Ingredients

8 frozen Belgian waffles, thawed and quartered
1/2 cup granulated sugar
1 tbsp ground cinnamon
4 large eggs
1 1/2 cups whole milk
1 tsp vanilla extract
1/2 cup dulce de leche, plus extra for drizzling
Mexican chocolate sauce, for serving

Instructions

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.
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.
In a mixing bowl, whisk together the eggs, whole milk, and vanilla extract until the mixture is smooth and fully combined.
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.
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.
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.
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).
Scoop the warm churro waffle casserole onto plates. Drizzle each serving with extra warm dulce de leche and Mexican chocolate sauce.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories: 380
Protein: 10 g
Carbohydrates: 45 g
Fat: 18 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.