If you’re craving a comforting dessert that’s both classic and a little bit special, then you’ve got to try this Bread Pudding Pie Recipe. It’s like all the cozy goodness of traditional bread pudding, but baked in a pie crust that adds a buttery, flaky twist you’ll absolutely love. When I first tried this, I was amazed at how simple ingredients come together to make something so indulgently satisfying. Stick around—I’m going to walk you through everything so you nail it perfectly every time.
Why You’ll Love This Recipe
- Comforting & Familiar: It’s like your grandma’s bread pudding but with a flaky pie crust that takes it to the next level.
- Easy Ingredients: You probably have most ingredients on hand, making it a perfect last-minute dessert.
- Versatile and Crowd-Pleasing: Whether it’s a holiday or just a Sunday treat, this pie disappears fast at my house.
- Make-Ahead Friendly: It tastes even better the next day after it’s chilled, helping you prep in advance without stress.
Ingredients You’ll Need
I love how straightforward the ingredients are—simple pantry staples that combine to create magic. Using cubed bread soaked in a custard of eggs and milk makes this pie beautifully custardy inside while the pie crust adds structure and that flaky texture we all crave.
- Dough for single-crust pie: You can buy pre-made or make your own; the buttery crust is key for a perfect base.
- Cubed bread: Day-old or slightly stale bread works best to soak up the custard without getting mushy.
- Eggs: Eggs help bind everything and create that rich custard texture.
- 2% milk: I find 2% milk balances creaminess without being too heavy.
- Sugar: Adds just the right amount of sweetness to complement the spices.
- Vanilla extract: For that warm, comforting aroma and flavor.
- Ground nutmeg: A little spice lift brings out the depth of flavor perfectly.
- Butter: Dotting the top adds richness and a lovely finish when baked.
Variations
One of the reasons I keep coming back to this Bread Pudding Pie Recipe is how easy it is to make your own. You can swap out bread types, add extras, or tweak flavors to suit whatever mood strikes you or the season.
- Adding Fruits or Nuts: I once tried adding raisins and chopped pecans to the mix—my family went crazy for the extra texture and bursts of sweetness.
- Using Different Bread: While regular white bread works fine, I love swapping in brioche or challah for a richer, more tender crumb.
- Dairy-Free Modification: Substitute almond or oat milk and use a dairy-free crust; it changes the flavor a bit but still delicious.
- Flavor Twists: Try a hint of cinnamon or add a shot of bourbon to the custard for adult-friendly warmth.
How to Make Bread Pudding Pie Recipe
Step 1: Prepare Your Crust with Care
Start by preheating your oven to 425°F (220°C). Roll out your pie dough on a lightly floured surface to about 1/8-inch thickness. Transfer this to a 9-inch pie plate, trimming any excess dough to leave a half-inch overhang. Flute the edges for that lovely classic look. This crust is the foundation—it needs to be sturdy but flaky, so don’t rush this step. If you like, chill the crust for a few minutes before adding the filling to avoid any shrinking during baking.
Step 2: Layer Your Bread Cubes
Arrange the bread cubes evenly on the bottom of your prepared pie crust. I like to gently press them down so they nestle in well but still keep some space to soak up the custard really nicely. Using slightly stale bread helps absorb the custard better without turning into mush.
Step 3: Whisk Together That Custard
In a large bowl, whisk together the eggs, milk, sugar, and vanilla extract until smooth and combined. Pour this custard evenly over the bread cubes in the crust. Sprinkle the top with ground nutmeg for a warm, cozy flavor. Dot the surface with teaspoons of butter—this adds richness and helps with that golden brown finish on top.
Step 4: Bake and Wait Patiently
Pop your pie in the oven for 10 minutes at 425°F, then reduce the heat to 350°F (175°C) and bake for another 45-50 minutes. The key here is patience—keep an eye on it during the last 15 minutes and loosely cover the edges with foil if they start to brown too much. You want a clean knife inserted in the center to come out mostly clean with just a little custard cling.
Once out of the oven, cool it on a wire rack for about an hour before refrigerating for at least 3 hours—this chilling step really sets the pudding and intensifies the flavors. I find it tastes even better the next day!
Pro Tips for Making Bread Pudding Pie Recipe
- Choose Your Bread Wisely: Slightly stale bread absorbs custard better and prevents sogginess—you’ll get a creamier texture.
- Watch Your Oven Temperature: Baking hot at the start then lowering the heat helps the crust set and the custard cook evenly without drying out.
- Chill Before Serving: Even though it’s tempting to dig in warm, chilling lets flavors develop and makes slicing cleaner.
- Protect Your Crust Edges: Use foil to cover edges if they brown too fast to keep that perfect golden crust without burning.
How to Serve Bread Pudding Pie Recipe
Garnishes
I love topping my slices with a dollop of whipped cream or a scoop of vanilla ice cream—it melts ever so slightly over the warm custard and adds a creamy coolness. A light dusting of powdered sugar or a drizzle of caramel sauce also takes it over the top for guests or special occasions.
Side Dishes
This bread pudding pie shines best as a dessert, but if you’re feeling adventurous, a side of fresh berries or a simple fruit compote brightens up the richness beautifully. With coffee or a cinnamon-spiced tea, you’ve got yourself a cozy afternoon treat.
Creative Ways to Present
For holiday dinners, I sometimes sprinkle toasted nuts on top and add edible gold leaf for a fancy touch. Another fun idea is serving mini individual bread pudding pies in ramekins for personal portions that feel extra special.
Make Ahead and Storage
Storing Leftovers
I store leftover bread pudding pie in an airtight container in the fridge, where it keeps well for up to four days. The custardy texture softens just a little but stays delicious. Whenever I want a quick treat, it’s waiting for me.
Freezing
Freezing works, but I recommend slicing before freezing for easier thawing. Wrap slices tightly in plastic wrap and foil, then thaw overnight in the fridge. The texture is still great and makes a convenient dessert to pull out for unexpected visitors.
Reheating
To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through. Microwaving can make it a bit soggy, so the oven is best for maintaining that lovely crust and custard texture.
FAQs
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Can I use any kind of bread for this Bread Pudding Pie Recipe?
You can use most bread types, but I recommend slightly stale white bread, brioche, or challah because they soak up the custard well without falling apart. Avoid very dense or overly fresh bread as it might not absorb the custard evenly.
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How long should I chill the pie before serving?
Chilling for at least 3 hours is ideal because it helps the custard set firmly, making slices neater and enhancing flavor. You can also prepare it the day before for even better results.
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Can I add other spices to this Bread Pudding Pie Recipe?
Absolutely! Cinnamon, allspice, or even a pinch of ground cloves can complement the nutmeg nicely. Start with small amounts so you don’t overpower the classic custard flavor.
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What’s the best way to prevent the crust edges from burning?
Cover the pie edges loosely with foil if they start browning too quickly during the final 15 minutes of baking. This little trick keeps your crust perfectly golden without any bitter burnt spots.
Final Thoughts
This Bread Pudding Pie Recipe truly hits that sweet spot between old-fashioned comfort and something a little elevated. I love how it turns out every time, and I bet once you try it, you’ll keep it in your dessert rotation like I do. It’s easy, dependable, and just downright delicious—perfect for those moments when you want a homemade treat without fuss. Go ahead and make this for your next get-together or quiet night in. You’re going to be so glad you did.
Print
Bread Pudding Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 4 hours 10 minutes (including chilling)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Bread Pudding Pie features a buttery pie crust filled with custardy bread cubes soaked in a mixture of eggs, milk, and vanilla, then baked to golden perfection with a hint of nutmeg. A comforting dessert that serves 8 and is perfect for a cozy gathering or a simple sweet treat.
Ingredients
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 the crust: Preheat your oven to 425°F. On a lightly floured surface, roll the pie dough out into a 1/8-inch thick circle. Transfer the dough carefully into a 9-inch pie plate, trim the edges to extend 1/2 inch beyond the rim, and flute the edges to create a decorative border.
- Arrange the bread cubes: Spread the cubed bread evenly over the bottom of the prepared pie crust, creating a bed for the custard mixture.
- Mix the custard: In a large bowl, whisk together the eggs, 2% milk, sugar, and vanilla extract until fully combined and smooth.
- Assemble the pie: Pour the custard mixture evenly over the bread cubes in the pie crust. Sprinkle the ground nutmeg on top to add warm spice notes, then dot the surface with teaspoons of butter to enrich the flavor and help with browning.
- Initial baking: Bake the pie uncovered at 425°F for 10 minutes to set the crust and start cooking the custard.
- Reduce heat and continue baking: Lower the oven temperature to 350°F and continue baking for an additional 45 to 50 minutes. Insert a knife in the center to check doneness; it should come out clean when the custard is fully set. If the crust starts to brown too much, loosely cover the edge with foil for the last 15 minutes to prevent burning.
- Cooling and chilling: Remove the pie from the oven and allow it to cool on a wire rack for about 1 hour. Then refrigerate the pie for at least 3 hours to let the flavors meld and the custard fully firm up before serving.
Notes
- Use day-old or slightly stale bread for better texture as it absorbs the custard more effectively.
- Cover the pie edges with foil during baking to prevent crust over-browning.
- Chilling the pie enhances the flavor and texture, so do not skip refrigeration before serving.
- You can use whole milk instead of 2% milk for a richer custard, or substitute milk with a dairy-free alternative if desired.
- Adding raisins or nuts to the filling can add extra texture and flavor.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 95 mg
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