This is the kind of “one-bowl comfort” my Grandma Ida swore by—simple, old-fashioned, and made from whatever bread was left at the end of the week. With milk, eggs, sugar, and a touch of spice, the custard soaks into every craggy piece of bread, baking into a golden, crisp top with a soft, custardy center. It’s the dessert that showed up on farmhouse tables when the pantry was bare but everyone still needed something sweet.

Serve it warm, scooped straight from the baking dish so each portion gets both the creamy edges and the toasty top. It’s delicious on its own, but even better with a scoop of vanilla or cinnamon ice cream, a dollop of whipped cream, or a drizzle of caramel. Pair it with hot coffee, tea, or a cold glass of milk for the perfect finish to a humble supper.

Amish-Style Bread Pudding

Ingredients

Directions

1. Prep the dish
   Lightly butter a 2-quart glass baking dish (about 8×11 inches). Place it on a baking sheet for easy handling. Preheat oven to 350°F (175°C).
2. Arrange bread
   Pile bread pieces into the dish, letting the top look craggy for better browning.
3. Make custard
   In a large bowl, whisk eggs until blended. Add sugars, vanilla, cinnamon, nutmeg (if using), and salt. Whisk until smooth. Stir in milk and melted butter.
4. Soak bread
   Pour custard evenly over bread, pressing gently so it absorbs. Let sit 10–15 minutes to soak.
5. Bake
   Fluff the top lightly, then bake 40–50 minutes until golden, crisp on top, and just set in the center (slightly jiggly is perfect).
6. Rest & serve
   Cool for 15 minutes, then scoop into bowls, making sure each serving has both browned top and creamy center.