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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

4 reviews

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 55 min. + chilling

Makes

8 servings

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

Bread Pudding Pie Recipe photo by Taste of Home

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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 lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; 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 edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack 1 hour. Refrigerate for at least 3 hours before serving.

Dough for single-crust pie

Dough for single-crust pie: 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. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 314 calories, 15g fat (9g saturated fat), 84mg cholesterol, 230mg sodium, 39g carbohydrate (22g sugars, 1g fiber), 6g protein.