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.
PASTRY FOR SINGLE-CRUST PIE (9″)
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.
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