Toss these in the crock with 3 other pantry staples and your family will think you spent all day baking something fancy.

This 4-ingredient slow cooker blueberry muffin pudding is one of those cozy, last-minute desserts that tastes like you fussed all afternoon, even though you just tossed a few things in the crock. It’s perfect for using up stale blueberry muffins that are a little too dry to enjoy on their own. The slow cooker turns them into a warm, custardy pudding with pockets of juicy berries, and the whole house smells like you’ve been baking something fancy from scratch.

Serve this blueberry muffin pudding warm right out of the slow cooker, scooped into bowls. It’s lovely on its own, but a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of extra maple syrup makes it feel like a special-occasion dessert. For a simple family night, pair it with coffee or hot cocoa for the grown-ups and cold milk for the kids. If you’re stretching it for guests, add a bowl of fresh berries on the side so everyone can top their own serving.

Servings: 6

6 cups stale blueberry muffins, cut into 1-inch cubes

Lightly grease the inside of a 4- to 6-quart slow cooker with butter or cooking spray so the pudding doesn’t stick.

Place the cubed stale blueberry muffins in an even layer on the bottom of the slow cooker. The cubes should reach about halfway to three-quarters up the side of the crock. This is your base and should look like a full, chunky layer of muffin pieces.

In a medium bowl, whisk together the milk, eggs, and maple syrup (or sugar) until the mixture is smooth and the eggs are fully blended.

Slowly pour the milk mixture evenly over the muffin cubes in the slow cooker, pressing down gently with the back of a spoon so all the muffin pieces get moistened. It’s okay if a few corners stick up; those will get nice and toasty.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or until the custard is set in the center and a knife inserted into the middle comes out mostly clean. The edges will be a bit golden and drier, and the center will be soft but not runny.

Turn off the slow cooker and let the pudding sit, covered, for 10 to 15 minutes to firm up slightly before serving. Scoop into bowls and serve warm, with optional ice cream or whipped cream if you like.

You can easily adjust this pudding to fit your family’s tastes and what you have on hand. For a richer dessert, use half-and-half in place of some or all of the milk. If your muffins are very sweet, you can reduce the maple syrup or sugar to 1/3 cup. Add a teaspoon of vanilla extract or a pinch of cinnamon to the custard mixture for extra flavor. If you have picky eaters who don’t like visible berries, you can lightly crumble the muffin cubes with your hands before adding the custard, so the berries are more mixed in and less obvious. For a little crunch, sprinkle a few tablespoons of chopped nuts or a handful of granola over the top during the last 30 minutes of cooking. Food safety tips: Make sure the muffins you’re using are stale but not moldy—if you see any mold or off smells, throw them away. Use pasteurized milk and fresh eggs, and whisk the custard thoroughly so the eggs are well incorporated. Cook on LOW only; avoid lifting the lid in the first 2 hours so the pudding reaches a safe temperature quickly and cooks evenly. Refrigerate leftovers within 2 hours of serving and eat within 3 days, reheating gently in the microwave or in a low oven until warmed through.