Bread Pudding Pie (4-23-2020)

Mom's Tips

April 23rd, 2020 by Jim Field

Pastry for single-crust pie:

  • 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

Preheat the oven to 425 degrees.  On a floured surface, roll dough to fit a 9″ 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 to 350 degrees.

Bake until a knife inserted in the center comes out clean, 45-50 minutes.  Cover the edges with foil during the last 15 minutes to prevent over browning if necessary.  Cool on a wire rack for one hour.  Refrigerate for at least 3 hours before serving.


Combine 1 1/4 cups all-purpose flour and 1/4 teaspoon salt; cut in 1/2 cup cold butter until crumbly.  Gradually add 3-5 tablespoons ice water, tossing with a fork until the dough holds together when pressed.  Cover and refrigerate one hour.