'Sweet & Simple Comfort': Just 3 ingredients. I bring this to gatherings because people beg for the recipe.

This 3-ingredient maple bread pudding is the kind of dessert I throw together on a weeknight when I’m craving something cozy but don’t have the time (or energy) for a big baking project. Bread pudding has roots in frugal home cooking—originally a way to use up stale bread—and that’s still my favorite thing about it. Instead of wasting the last half of a loaf on the counter, you can turn it into a warm, custardy dessert that tastes like a hug in a bowl. The maple syrup does double duty here as both sweetener and flavor, so you don’t need a long ingredient list or fancy techniques. It’s perfect for busy days when you want something homemade and comforting without making a big mess in the kitchen.

This maple bread pudding is lovely on its own, but if you want to dress it up a bit, serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream so it gets a little melty over the top. For a brunch spread, pair it with something savory like scrambled eggs or a simple frittata to balance the sweetness. Fresh berries or sliced apples on the side add a bit of brightness and make the whole plate feel a little more put-together. If you’re serving it after dinner, a cup of coffee or hot tea is perfect to cut through the richness and make it feel like a cozy, café-style dessert at home.

Servings: 4–6 servings

5 cups day-old bread, cut into 1-inch cubes (French bread, brioche, or sandwich bread)

Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish or a similar small casserole dish.

Place the cubed bread into the prepared baking dish, spreading it out evenly. If your bread is very fresh, you can let the cubes sit out on the counter for 15–20 minutes to dry slightly, which helps them soak up the custard better.

In a medium bowl, whisk together the milk and 1/2 cup of pure maple syrup until well combined.

Slowly pour the maple-milk mixture evenly over the bread cubes, pressing the bread down gently with the back of a spoon or your hands so every piece gets soaked. Let it sit for 10–15 minutes so the bread can absorb the liquid.

Once the bread has soaked, place the dish in the preheated oven and bake for 35–45 minutes, or until the top is golden and the center is set but still slightly soft. A knife inserted near the center should come out mostly clean.

Remove from the oven and let the bread pudding cool for about 10 minutes. Serve warm, drizzled with a little extra maple syrup if you like.

To keep this recipe simple but still flexible for real-life schedules, you can tweak it a few ways. For extra richness, swap part of the milk for half-and-half or heavy cream. If you don’t have enough maple syrup on hand, you can use 1/4 cup maple syrup and 1/4 cup brown sugar instead, whisking the sugar into the milk until dissolved. For a make-ahead option, assemble the bread and maple-milk mixture in the dish, cover tightly, and refrigerate for up to 8 hours, then bake straight from the fridge (add 5–10 extra minutes of baking time). You can also change up the bread: brioche or challah will give you a softer, more custardy texture, while a rustic loaf will be a bit chewier. If you’re okay adding more than three ingredients, a pinch of salt, a splash of vanilla, or a sprinkle of cinnamon over the top before baking takes the flavor up a notch without adding much effort. And if you’re cooking for one or two, you can halve the recipe and bake it in a small loaf pan or a couple of ramekins for individual portions that reheat nicely during the week.