Description
This classic Bread Pudding Pie combines the comforting texture of bread pudding with a buttery pie crust, creating a delicious dessert perfect for any occasion. Cubed bread soaked in a rich mixture of eggs, milk, sugar, and vanilla is baked to a golden finish, dusted with nutmeg, and finished with melting butter dots for extra richness.
Ingredients
Scale
Pie Crust
- Dough for single-crust pie
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 Pie Crust: Preheat the oven to 425°F (220°C). On a lightly floured surface, roll out the dough to a 1/8-inch thick circle and transfer it to a 9-inch pie plate. Trim the crust to extend 1/2 inch beyond the rim of the plate, then flute the edges for a decorative finish.
- Arrange Bread Cubes: Evenly scatter the 1 cup of cubed bread across the bottom of the prepared pie crust, ensuring a uniform layer for soaking.
- Mix Custard: In a large bowl, whisk together the 2 large eggs, 2 cups of 2% milk, 3/4 cup sugar, and 1/2 teaspoon vanilla extract until fully combined. Pour this custard mixture evenly over the bread cubes in the crust.
- Add Nutmeg and Butter: Sprinkle 1/4 teaspoon ground nutmeg over the custard-soaked bread. Dot the top with 2 teaspoons of butter to provide richness and flavor as it bakes.
- Bake at High Temperature: Place the pie in the oven and bake at 425°F for 10 minutes to set the custard initially and start browning the crust.
- Reduce Oven Temperature: Lower the oven heat to 350°F (175°C) and continue baking the pie for 45 to 50 minutes longer. Check for doneness by inserting a knife in the center; if it comes out clean, the pie is done.
- Prevent Overbrowning: If the crust edge begins to brown too much during baking, loosely cover it with foil for the last 15 minutes of baking to protect it.
- Cool and Chill: Remove the pie from the oven and let it cool on a wire rack for 1 hour before refrigerating it for at least 3 hours to allow the filling to set fully and enhance flavors before serving.
Notes
- Use day-old or lightly toasted bread for best absorption without becoming too soggy.
- The butter dots add delicious pockets of richness; don’t skip this step.
- Chilling the pie before serving helps it firm up and makes slicing cleaner.
- You can substitute nutmeg with cinnamon for a different warm spice flavor.
- Ensure the pie crust is fully chilled before rolling out to prevent shrinkage.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 24g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0.2g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 110mg
