This 5-ingredient slow cooker waffle dessert is one of those set-it-and-forget-it treats that feels extra special for Father’s Day, but is easy enough for any busy weeknight. You start by laying uncooked mini waffle quarters right in the bottom of your crock, then pour a simple, sweet custard mixture over the top. A few hours later, you’ve got a warm, gooey, waffle bread-pudding style dessert that smells like a bakery and has everyone—especially hungry husbands—hovering in the kitchen asking when it’s ready. It’s a fun twist on waffles that skips the griddle and uses the slow cooker to do all the work.
Serve this slow cooker waffle dessert warm, scooped straight from the crock into bowls. Top each serving with a scoop of vanilla ice cream or a dollop of whipped cream so it melts into the nooks and crannies of the waffles. A drizzle of warm chocolate sauce or caramel and a handful of fresh berries makes it feel restaurant-fancy without much effort. For Father’s Day, I like to put out small bowls of toppings—chopped nuts, mini chocolate chips, and sliced bananas—so everyone can build their own perfect bowl around the star of the show.
Slow Cooker Waffle DessertServings: 6
Ingredients
4 cups uncooked frozen mini waffles, cut into quarters
2 cups whole milk
3 large eggs
1/2 cup granulated sugar
2 teaspoons vanilla extract
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick cooking spray to help prevent sticking and make cleanup easier.
Place the uncooked frozen mini waffle quarters in an even layer on the bottom of the slow cooker. It’s fine if they overlap a bit, but try to cover the bottom so every bite gets that waffle texture.
In a medium mixing bowl, whisk together the milk, eggs, sugar, and vanilla extract until the sugar is mostly dissolved and the mixture is smooth and well combined.
Slowly pour the milk and egg mixture evenly over the waffle quarters in the slow cooker, pressing down gently with the back of a spoon so the waffles soak up some of the custard.
Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 hours, or until the custard is set in the center and the edges look slightly golden and puffed. The dessert will still be soft and spoonable, like a bread pudding.
Turn off the slow cooker and let the dessert rest, covered, for about 10 minutes to firm up slightly before serving.
Scoop the warm waffle dessert into bowls and serve as-is or with your favorite toppings such as ice cream, whipped cream, chocolate sauce, or fresh berries.
Variations & Tips
For a chocolate twist, sprinkle 1/2 cup mini chocolate chips over the waffle quarters before pouring on the custard mixture. If your family loves cinnamon, whisk 1 teaspoon ground cinnamon into the milk and egg mixture and swap half of the vanilla for maple extract for a cozy, French-toast style flavor. To make it a little more indulgent for Father’s Day, drizzle 1/4 cup caramel sauce over the cooked dessert just before serving. For picky eaters, keep the base recipe plain and set out toppings like sliced bananas, strawberries, crushed cookies, or colored sprinkles so everyone can customize their bowl. You can also use reduced-fat milk if that’s what you have, though the dessert will be slightly less rich; avoid using only heavy cream, which can make it too dense. If you need to use fresh, room-temperature waffles instead of frozen, reduce the cook time slightly and start checking around 2 hours. Food safety tips: Always keep the waffles frozen until you’re ready to assemble, and don’t leave the finished dessert sitting on WARM for more than 2 hours—after that, refrigerate leftovers in a shallow container and reheat individual portions gently in the microwave. Make sure the custard is fully set in the center (it should not be runny) before serving to ensure the eggs are properly cooked.
