Bread Pudding Pie

Name: Bread Pudding Pie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings.
Ingredients: Pastry for single-crust pie; 1 cup cubed bread; 2 large eggs, room temperature; 2 cups 2% milk; 3/4 cup sugar; 1/2 teaspoon vanilla extract; 1/4 teaspoon ground nutmeg; 2 teaspoons butter

This unique dessert is a bread pudding-pie combo. It was created by my paternal grandmother's family. They had a farm and made their own bread, which made this a low-cost dessert. — Kelly Barnes, Lexington, Indiana

Ingredients

Pastry for single-crust pie
1 cup cubed bread
2 large eggs, room temperature
2 cups 2% milk
3/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
2 teaspoons butter

Directions

Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Arrange bread in bottom of pie crust. In a large bowl, whisk eggs, milk, sugar and vanilla; pour over bread. Sprinkle with nutmeg and dot with butter. Bake 10 minutes. Reduce oven setting to 350°.
Bake until a knife inserted in the center comes out clean, 45-50 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.

Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Cover and refrigerate 1 hour.