Bread Pudding Pie

Time :5 10

Yield :8 servings

Recipe Background

Bread pudding comes from a history of frugal cooks who didn't want to waste their stale bread, and because of their genius thriftiness, we now get to enjoy sweet Bread Pudding Pie! While the ingredients for this delightful dessert are basic and the process is simple, that doesn't mean it's stingy on flavor! A rich, creamy, and sweet vanilla concoction is poured over crunchy bread and a flaky pie crust, sprinkled with spicy nutmeg. Baked and then chilled, Bread Pudding Pie will make your tastebuds think they're prospering!

Ingredients

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

Directions

Preheat the oven to 425 degrees F.
On a lightly floured surface, roll the dough to a 1/8-inch-thick circle.
Transfer the dough to a 9-inch pie plate.
Trim the crust to 1/2-inch beyond the rim of the plate and flute the edge.
Arrange the bread at the bottom of the pie crust.
In a large bowl, whisk the eggs, milk, sugar, and vanilla.
Pour the egg mixture over the bread.
Sprinkle the bread mixture with the nutmeg.
Dot the bread with butter.
Bake for 10 minutes.
Reduce the temperature to 350 degrees F.
Bake until a knife inserted into the center comes out clean, about 45-50 minutes. Loosely cover the edges of the pie with foil during the last 15 minutes of baking to prevent over-browning.
Carefully discard the foil and let the pie cool on a wire rack for 1 hour.
Refrigerate for at least 3 hours or up to overnight.
Plate and serve.