Cover the slow cooker with the lid. Cook on LOW for 3 to 4 hours, or until the custard is set in the center and the edges of the waffles are lightly golden and a bit caramelized. The dessert will look puffed and slightly jiggly but should not be runny when you insert a spoon near the center.
Once done, turn the slow cooker to WARM and let the dessert rest for about 10 to 15 minutes to firm up slightly. This makes it easier to scoop.
Spoon the warm waffle pudding into bowls and serve as-is, or top with a little extra maple syrup, whipped cream, or a scoop of vanilla ice cream.
For a richer, more indulgent dessert, replace 1/2 cup of the half-and-half with heavy cream. You can also add 1 teaspoon of vanilla extract or 1/2 teaspoon of ground cinnamon to the custard mixture for extra flavor without adding another main ingredient. If you like a little crunch, scatter a small handful of chopped pecans or walnuts over the waffles before pouring on the custard. For a chocolate twist, drizzle 2 to 3 tablespoons of chocolate syrup over the waffles along with the maple syrup. To lean into a more breakfast-style treat, serve with fresh berries or sliced bananas on top. Food safety tips: Keep the waffles frozen until you’re ready to assemble the dessert; do not let them sit at room temperature for long periods. Make sure the custard cooks on LOW until the center is set and reaches at least 160°F so the eggs are fully cooked—if your slow cooker runs cool, you may need closer to 4 hours. Once cooked, do not leave the dessert on the WARM setting for more than 2 hours. Refrigerate leftovers in a covered container within 2 hours of cooking and use within 3 days, reheating gently in the microwave or in a low oven until warmed through.
