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
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 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
