Bread Pudding Pie

Posted: June 10

Time: 5 hours 10 minutes

Yield: 8 servings

recipe image

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!


• 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


Step 1

Preheat the oven to 425 degrees F.

Step 2

On a lightly floured surface, roll the dough to a 1/8-inch-thick circle.

Step 3

Transfer the dough to a 9-inch pie plate.

Step 4

Trim the crust to 1/2-inch beyond the rim of the plate and flute the edge.

Step 5

Arrange the bread at the bottom of the pie crust.

Step 6

In a large bowl, whisk the eggs, milk, sugar, and vanilla.

Step 7

Pour the egg mixture over the bread.

Step 8

Sprinkle the bread mixture with the nutmeg.

Step 9

Dot the bread with butter.

Step 10

Bake for 10 minutes.

Step 11

Reduce the temperature to 350 degrees F.

Step 12

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.

Step 13

Carefully discard the foil and let the pie cool on a wire rack for 1 hour.

Step 14

Refrigerate for at least 3 hours or up to overnight.

Step 15

Plate and serve.

Explore More Favorites