Toss raw diced croissants in the slow cooker and 3 other simple ingredients to get a dessert so delicious your husband will be begging for more!

This little slow cooker croissant dessert is the kind of thing I make when Father’s Day sneaks up on me but I still want something that tastes like I fussed all afternoon. It reminds me of the old church basement bread puddings we used to have after potlucks, only this one leans on store-bought croissants and a slow cooker instead of the oven. You just toss in raw diced croissants with three simple pantry ingredients, let it bubble away while you visit on the porch, and by the time coffee is poured your husband will be hovering around the kitchen, asking when dessert is ready. It’s rich, buttery, and custardy without being fussy—very much in the spirit of practical Midwestern cooking.

Serve this warm right out of the slow cooker, scooped into bowls. A little scoop of vanilla ice cream or a dollop of whipped cream on top melts down into the croissants and makes a lovely sauce. Strong coffee or a cup of after-dinner tea balances the sweetness nicely. If you’re serving a big Father’s Day meal with grilled meats and hearty sides, this is a comforting finish that doesn’t require you to turn on the oven or fuss with fancy plating—just set the slow cooker to warm and let everyone help themselves.

Servings: 6-8

8 cups raw croissants, diced into 1-inch pieces (about 8 small bakery croissants)

Lightly grease the insert of a 4- to 6-quart slow cooker with butter or nonstick spray so the dessert doesn’t stick.

Dice the raw croissants into roughly 1-inch pieces. Aim for bite-sized chunks, but don’t worry about them being perfect. Scatter the diced croissants evenly over the bottom of the slow cooker in a single, fairly even layer. The bottom should be well covered with the raw croissant pieces, as in a thick bed of bread cubes.

In a medium bowl, whisk together the whole milk, granulated sugar, and eggs until the sugar is mostly dissolved and the mixture is smooth and well combined. This is your simple custard base.

Slowly pour the custard mixture evenly over the raw diced croissants in the slow cooker, trying to moisten as many pieces as you can. Gently press down with the back of a spoon so the croissants soak up the liquid. Some pieces will float up and that’s fine; those will get golden and slightly crisp on top.

Cover the slow cooker with the lid. Cook on LOW for 2 1/2 to 3 1/2 hours, or until the custard is set in the center and the top feels mostly firm when lightly pressed. A knife inserted in the center should come out without wet liquid clinging to it, though it will be moist.

Once done, turn the slow cooker to WARM and let the dessert rest for 10–15 minutes. This helps it finish setting and makes it easier to scoop.

Spoon the warm croissant dessert into bowls and serve as-is, or top with a little ice cream or whipped cream if you like. Keep the slow cooker on WARM so folks can go back for seconds.

You can dress this up a bit while still keeping the spirit of a simple four-ingredient dessert. Try using half-and-half in place of some of the milk for an even richer custard, or stir a teaspoon of vanilla extract or a pinch of cinnamon into the milk mixture if you don’t mind technically adding a fifth ingredient. If your croissants are a day old and a little dry, they’ll actually soak up the custard even better; just be sure they’re plain croissants without fillings that might scorch. For a chocolate twist, scatter a small handful of chocolate chips over the croissants before pouring on the custard. If you need to stretch it for a crowd, serve smaller scoops with plenty of ice cream or fresh berries on the side. For food safety, always use pasteurized eggs, cook on LOW (not the warm setting) until the custard is fully set in the center, and refrigerate leftovers within 2 hours in a shallow container. Reheat individual portions gently in the microwave until hot all the way through, and enjoy leftovers within 2–3 days.