There is something mighty comforting about a simple baked dessert that comes together with pantry staples and hardly any fuss at all. This old-fashioned noodle pudding style dessert reminds me of the practical Midwestern way of cooking, where clever home cooks turned humble ingredients into something warm, sweet, and filling for the whole family. Using dry wide egg noodles right in the baking dish keeps things easy, and the result is a tender, custardy dessert with a gentle sweetness that feels right at home for a Parents' Day table.
Serve this dessert warm with a spoonful of whipped cream or a scoop of vanilla ice cream if you want to dress it up a little. It also goes nicely with fresh berries, stewed apples, or a cup of coffee after supper. For a family meal, I like to pair it with a simple roast, baked ham, or Sunday chicken dinner, since this sort of comforting dessert fits right in after a hearty main course.
4-Ingredient Oven Baked Parents' Day Dessert
Servings: 8
Ingredients
8 ounces dry uncooked wide egg noodles
4 large eggs
4 cups whole milk
3/4 cup granulated sugar
Directions
1. Preheat your oven to 350 degrees Fahrenheit and lightly grease an oven-safe glass baking dish.
2. Spread the dry uncooked wide egg noodles evenly in the prepared baking dish.
3. In a medium bowl, whisk together the eggs, milk, and sugar until the sugar is mostly dissolved and the mixture looks smooth.
4. Pour the milk mixture evenly over the noodles, pressing the noodles down gently so they are mostly submerged.
5. Let the dish stand for 10 minutes so the noodles can begin absorbing some of the liquid.
6. Bake for 45 to 55 minutes, until the noodles are tender and the custard is set with a light golden color on top.
7. Let the dessert cool for 10 to 15 minutes before spooning into bowls and serving warm.
Variations & Tips
Cinnamon Sugar Touch: If you have a little more than the base four ingredients on hand, a light sprinkle of cinnamon sugar over the top before baking gives this dessert a gentle old-fashioned flavor and a prettier golden finish.
Richer Custard: Whole milk gives the nicest texture here, but if you want an even richer spoonful, you can replace 1 cup of the milk with half-and-half. Keep an eye on the bake time, since a richer custard may brown a little faster.
Make-Ahead Tip: You can assemble the dish a short while ahead and let it rest before baking, which helps soften the noodles. If the noodles still look dry on top before the pan goes into the oven, press them gently into the liquid once more.
Serving Tip: This dessert is best served warm when the custard is soft and comforting, though leftovers can be chilled and enjoyed the next day. A quick warm-up in the microwave brings back that fresh-from-the-oven texture nicely.