This bread pudding pie bakes up with a golden, crispy top and a creamy custard center that's somewhere between your favorite diner pie and the best French toast you've ever had.
Instructions
1
Prepare the pie crust
2
Preheat the oven to 425°F. On a lightly floured surface, roll the dough to 1/8-inch-thick circle and transfer it to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate and flute the edge.
3
Add the bread pudding
4
Arrange the bread cubes in the bottom of the pie crust. In a large bowl, whisk together the eggs, milk, sugar and vanilla. Pour the mixture over the bread. Sprinkle with nutmeg and dot with butter.
5
Bake the pie
6
Bake for 10 minutes. Reduce oven setting to 350° and bake until a knife inserted in the center comes out clean, 45 to 50 minutes longer. Cover the edge loosely with foil during the last 15 minutes, if needed, to prevent overbrowning. Remove the foil.
7
Let the pie chill
8
Cool the pie on a wire rack for one hour. Refrigerate for at least three hours before serving. Editor's Tip: Like any custard pie, bread pudding pie needs to set up in the fridge.
