Pour cheap bottled lemon juice over stale torn white bread, paired with 3 other ingredients, into slow cooker for a treat that's my default when I don't know what to make

This is my ultimate “I don’t know what to make” dessert: a slow cooker, 5-ingredient poor man lemon pudding that starts with stale torn white bread and a squeeze of cheap bottled lemon juice. It’s inspired by old-fashioned bread puddings and lemon sponge puddings, but simplified for busy weeknights and random Sunday nights when you realize you’ve got a half-loaf of dry bread on the counter. Everything gets tossed right into the slow cooker—no fancy techniques—so you can walk away and come back to a warm, tangy-sweet, custardy treat.

I like to serve this lemon pudding warm, scooped straight from the slow cooker into bowls. It’s great on its own, but a dollop of whipped cream, a scoop of vanilla ice cream, or even a spoonful of plain yogurt makes it feel a little more special. If you’re serving guests, dust the top with a bit of powdered sugar right before bringing it to the table. A cup of hot tea or coffee balances the sweet-tart lemon flavor perfectly.

Servings: 4–6

5 cups stale white sandwich bread, torn into bite-size pieces (about 6–8 slices)

Lightly grease the inside of your slow cooker with a little butter or nonstick spray so the pudding doesn’t stick too much.

Tear the stale white bread into rough bite-size pieces and scatter them evenly in the bottom of the slow cooker. You want a loose, fluffy layer rather than packed-down bread.

In a medium bowl or large measuring cup, whisk together the eggs and sugar until the sugar is mostly dissolved and the mixture looks pale and smooth.

Add the milk to the egg-sugar mixture and whisk again until everything is well combined.

Pour the cheap bottled lemon juice evenly over the torn bread in the slow cooker. You want to see the bread visibly soaking in the lemon juice—this is what gives the pudding its bright, tangy flavor.

Slowly pour the milk, egg, and sugar mixture over the lemon-soaked bread, pressing down gently with the back of a spoon so most of the bread is moistened. It’s okay if a few edges stick up; those get nice and toasty.

Cover the slow cooker with the lid. Cook on LOW for 3 to 3 1/2 hours, or until the pudding is mostly set in the center and the edges are lightly golden and pulling away from the sides. The center should be just a bit jiggly but not liquid.

Turn off the slow cooker and let the pudding sit, covered, for about 10–15 minutes to firm up slightly before serving. Scoop into bowls and enjoy warm.

You can play with this basic formula depending on what you have. For a creamier pudding, swap part of the milk for half-and-half or a splash of heavy cream. If your bread isn’t very stale, you can toast the torn pieces in a low oven (300°F/150°C for 10–15 minutes) to dry them out first; this helps them soak up the custard without getting mushy. For extra flavor, stir 1 teaspoon of vanilla extract into the milk mixture, or add 1–2 teaspoons of lemon zest if you happen to have fresh lemons. A small handful of raisins or frozen berries scattered over the bread before you pour on the liquids adds little pops of sweetness. If you prefer a less tart pudding, cut the bottled lemon juice down to 3/4 cup and add 2–3 extra tablespoons of sugar. Food safety tips: Use pasteurized eggs and keep raw egg mixture refrigerated if you need to pause before cooking. Don’t leave the cooked pudding sitting in the slow cooker on WARM for more than 2 hours; transfer leftovers to a shallow container and refrigerate promptly. Reheat leftovers gently in the microwave or enjoy them cold from the fridge.