Description
This delicious Bread Pudding Pie combines the comforting flavors of classic bread pudding with the elegance of a pie crust. Featuring a custardy filling soaked in vanilla and nutmeg spices, baked to perfection with a golden, flaky crust, this dessert is perfect for family gatherings or special occasions.
Ingredients
Scale
Pie Crust
- Dough for single-crust pie (enough for a 9-inch pie plate)
Filling
- 1 cup cubed bread
- 2 large eggs
- 2 cups 2% milk
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 2 teaspoons butter
Instructions
- Prepare the pie crust: On a lightly floured surface, roll out the dough to a 1/8-inch-thick circle suitable for a 9-inch pie plate. Transfer the dough gently to the pie plate, trim the crust to extend 1/2 inch beyond the rim, and flute the edges decoratively using your fingers.
- Preheat the oven: Set your oven to 425°F (220°C) to get ready for the initial baking stage.
- Arrange bread and mix custard: Place the cubed bread evenly on the bottom of the prepared pie crust. In a large bowl, whisk together the eggs, 2% milk, sugar, and vanilla extract until the mixture is smooth and well blended.
- Combine and season: Pour the egg and milk custard over the cubed bread, ensuring the bread is thoroughly soaked. Sprinkle the top evenly with ground nutmeg and dot with small pieces of butter.
- Start baking: Bake the pie at 425°F (220°C) for 10 minutes to gently set the custard starting point.
- Continue baking at lower temperature: Reduce the oven temperature to 350°F (175°C) and continue baking for another 45 to 50 minutes. Check doneness by inserting a knife into the center; it should come out clean when the pudding is fully set. During the last 15 minutes, if the crust edges brown too quickly, cover them loosely with foil to prevent overbrowning.
- Cool and chill: Remove the pie from the oven, discard the foil if used, and let it cool on a wire rack for 1 hour. Once cooled, refrigerate the pie for at least 3 hours to allow it to fully set and enhance the flavor before serving.
Notes
- Using day-old or slightly stale bread works best as it absorbs the custard well without becoming too soggy.
- For a richer dessert, whole milk or cream can be substituted for 2% milk.
- Make sure to cover the crust edges during baking if they brown too fast to avoid burning.
- Chilling the pie after baking improves the texture and makes slicing easier.
- Vanilla and nutmeg add warm, comforting flavors; cinnamon can be added if desired for a twist.
