Grandma ida called this her ‘one-bowl comfort’—soft, cozy, and perfect with an extra scoop on top.

This is the kind of Amish-style bread pudding my Grandma Ida would have called her “one-bowl comfort.” It’s the simple, old-fashioned sort you make when you’ve got a few extra slices of bread, some milk, eggs, and sugar, and you want something soft, cozy, and warm in the oven. The custard soaks into every craggy piece of bread, baking up with a browned, crisp top and a tender, custardy center. It’s the kind of dessert that showed up on Midwestern farmhouse tables when nothing fancy was in the pantry, but everyone still needed a little sweetness at the end of the day.

Serve this bread pudding warm, scooped straight from the glass casserole dish so you can see the creamy edges and toasty top. It’s lovely just as it is, but it truly shines with an extra scoop on top—vanilla ice cream, cinnamon ice cream, or even a dollop of softly whipped cream. A drizzle of warm caramel or a spoonful of homemade jam doesn’t hurt either. Pair it with hot coffee, tea, or a glass of cold milk for a simple, comforting finish to a humble supper.

Servings: 6-8

6 cups day-old bread, cut or torn into 1-inch pieces (white, farmhouse, or egg bread)

Lightly butter a clear 2-quart glass baking dish (about 8×11 inches or similar). Set it on a sturdy baking sheet so it’s easy to move in and out of the oven. Preheat your oven to 350°F (175°C).

Pile the bread pieces into the buttered glass dish. The dish should look nicely full and a bit craggy on top; that rough texture will brown beautifully.

In a large mixing bowl, whisk together the eggs until the yolks and whites are blended. Add the granulated sugar, brown sugar, vanilla, cinnamon, nutmeg (if using), and salt. Whisk until the mixture looks thick and smooth.