Throw frozen plain bagels in the crock and 3 basic ingredients to yield a baked treat so perfectly sweet, your grandkids will be begging for more!

This cozy slow cooker dessert is exactly the kind of budget-friendly treat I love to make for family gatherings like Mother’s Day. You start with frozen plain bagels—yes, really—and let them soak up a simple mix of pantry staples right in the crock. A few hours later, those humble bagels transform into a soft, sweet baked-style treat that tastes like a cross between bread pudding and a cinnamon roll. It’s the kind of no-fuss dessert that lets you spend more time with your kids and grandkids and less time hovering over the oven.

Serve this warm right out of the slow cooker, spooned into bowls. It’s wonderful on its own, but a dollop of whipped cream, a scoop of vanilla ice cream, or even a drizzle of extra maple syrup or caramel sauce makes it feel extra special for Mother’s Day. Pair it with hot coffee for the grown-ups and cold milk or hot cocoa for the kids. If you’re doing a brunch spread, it sits nicely alongside scrambled eggs, fresh fruit, and a simple green salad so everyone can balance sweet and savory on their plates.

Servings: 6

4 frozen plain bagels

Place the frozen plain bagels in the bottom of a 4- to 6-quart slow cooker. You can lay them flat in a single layer, overlapping slightly if needed so they cover the bottom. They should be dry and still frozen at this point.

In a medium bowl, whisk together the milk, granulated sugar, and eggs until the sugar is mostly dissolved and the mixture is smooth.

Slowly pour the milk mixture evenly over the frozen bagels in the slow cooker, making sure each bagel gets some of the liquid. Gently press the bagels down with the back of a spoon so they start to soak up the mixture.

Cover the slow cooker with the lid. Cook on LOW for 3 to 4 hours, or until the bagels are very soft, most of the liquid is absorbed, and the edges look set and slightly golden where they touch the sides of the crock.

Once done, turn off the slow cooker and let the dessert sit, covered, for about 10 to 15 minutes to firm up slightly. This rest time helps it slice or spoon more neatly.

Spoon the warm sweet bagel bake into bowls and serve right away. If you like, dust with a little extra sugar or top with whipped cream or ice cream before serving.

For a cinnamon twist, stir 1 to 2 teaspoons of ground cinnamon into the milk mixture before pouring it over the bagels. You can also add 1 teaspoon of vanilla extract if you have it on hand for a more bakery-style flavor. If your family likes a little texture, sprinkle a handful of raisins or chocolate chips between the bagels before adding the custard mixture (this technically adds ingredients, so think of them as optional extras beyond the basic four). For picky eaters who don’t love too much sweetness, cut the sugar down to 1/3 cup and serve with fresh berries on the side so they can add their own sweetness. If you need to use non-dairy milk, choose an unsweetened variety and be aware the texture may be a bit softer. Food safety tips: Always use clean hands and utensils when handling the bagels and eggs. Make sure the slow cooker is set to LOW, not KEEP WARM, so the egg mixture reaches a safe temperature—aim for at least 160°F in the center if you have a food thermometer. Do not leave the finished dessert sitting out at room temperature for more than 2 hours; refrigerate leftovers in a covered container and reheat in the microwave or oven until steaming hot before serving.