Bread Pudding Pie


  • Pastry for single-crust pie (9 inches)
  • 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


  • Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. 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 setting to 350°.
  • Bake until a knife inserted in the center comes out clean, 45-50 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.

Pastry for single-crust pie (9 inches): 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. Cover 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.

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

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

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Written by tasteofhome


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