Pour canned diced peaches and these 2 ingredients over uncooked egg noodles into a casserole dish for a comforting meal you'll crave over and over

This oven-baked 4-ingredient Amish-style peach noodle pudding is the kind of cozy, no-fuss comfort food I reach for on busy weeknights. It’s loosely inspired by classic Amish noodle puddings and fruit kugels, but simplified for real life: you literally pour canned diced peaches and two more pantry ingredients over uncooked egg noodles in a casserole dish and let the oven do the work. The result is a lightly sweet, custardy noodle bake with soft peaches tucked into every bite—perfect for when you want something warm and homey without spending your whole evening in the kitchen.

Serve this peach noodle pudding warm, straight from the oven, with a little extra cinnamon sprinkled on top. It’s lovely on its own as a cozy dessert or sweet brunch dish, but you can also pair it with scrambled eggs or breakfast sausage for a full weekend breakfast. For dessert, add a spoonful of whipped cream, vanilla yogurt, or a small scoop of vanilla ice cream. A simple green salad or roasted veggies on the side can balance the sweetness if you’re serving it as part of a bigger comfort-food dinner.

Servings: 6

8 oz wide egg noodles, uncooked

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish with butter or cooking spray for easier cleanup.

Spread the uncooked egg noodles evenly in the bottom of the prepared casserole dish, making sure they’re in a fairly even layer so they cook through evenly.

In a medium mixing bowl or large measuring cup, whisk together the half-and-half and granulated sugar until the sugar is mostly dissolved. This creates a simple sweet custard base that will soak into the noodles as they bake.

Pour the canned diced peaches with all of their juices evenly over the uncooked egg noodles in the casserole dish, making sure the peaches are spread out so each scoop later will have some fruit.

Slowly pour the sweetened half-and-half mixture over the peaches and noodles, trying to cover as much of the surface as possible. Gently press down any noodles that are sticking up so they’re mostly submerged in liquid; this helps them cook evenly.

Cover the casserole dish tightly with aluminum foil to trap steam and ensure the noodles soften as they bake.

Bake, covered, in the preheated oven for 35 to 40 minutes, until the noodles are tender when you peek under the foil and the liquid is mostly absorbed but still a bit creamy around the edges.

Carefully remove the foil (watch for steam), then continue baking uncovered for another 10 to 15 minutes, or until the top is lightly golden in spots and the custard is set. The pudding will firm up a bit more as it cools.

Let the peach noodle pudding rest for at least 10 to 15 minutes before serving so it can thicken and slice more neatly. Serve warm, scooped straight from the dish.

For extra flavor, stir 1 teaspoon of ground cinnamon and 1 teaspoon of vanilla extract into the half-and-half and sugar mixture before pouring it over the noodles. If you like a richer, more traditional custard feel, swap 1/2 cup of the half-and-half for 2 beaten eggs and whisk them in thoroughly, then bake as directed, making sure the center is set and reaches 160°F for food safety. To make it slightly lighter, use whole milk instead of half-and-half and reduce the sugar to 1/3 cup; the peaches and their juice still keep it pleasantly sweet. You can also add 1/2 cup of raisins or dried cranberries over the noodles before pouring on the peaches for more texture. If you prefer a bit of crunch, sprinkle 1/2 cup of crushed cornflakes or lightly sweetened breadcrumbs over the top during the last 10 minutes of baking. Food safety tips: Always use canned peaches that are within their expiration date and have no bulging lids, rust, or dents. Once baked, refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days. Reheat individual portions in the microwave until steaming hot, and avoid reheating the same portion more than once. If you add eggs, be sure the pudding is baked until the center is fully set and no longer liquid to ensure it is safe to eat.