Recipe Background
Bread Pie offers a mix of custard, bread, and a golden crust.
Bread Pie brings together the comforting flavors of a custard and hearty bread in a unique dish that sits between dessert and breakfast. As it bakes, warm vanilla scents waft through the kitchen, mingling with the subtle spiciness of nutmeg. The pie's top is golden, slightly crisp, while beneath lies a creamy, custard-soaked bread filling that offers a delightful contrast in textures.
The secret to mastering this dish is in the fluting of the pie dough. Carefully pinch and shape the edges to create decorative ridges, not just for show but also to ensure the crust holds its shape under pressure. Doing so prevents spills and helps contain the rich filling as it bakes. Once cooled, every slice reveals the soft layers beneath a sturdy crust, inviting everyone to savor each mouthful.
Sharing this pie often evokes nostalgia; perhaps it reminds some of cherished baked custards from family meals. Its straightforward preparation lends itself well to joyful gatherings with older adults and kids alike. It's simple enough to prepare but offers a depth of flavor that surprises with every bite. Enjoy it chilled or just slightly warmed, as a treat that brings both comfort and joy to the table.
Ingredients
- pie dough enough for a single-crust pie
- 1 cup bread cubed
- 2 large eggs
- 2 cups 2% milk
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 2 teaspoons butter
Directions
- Preheat the oven to 425 degrees F.
- Lightly flour a worksurface and roll the dough out into a 1/8-inch-thick circle.
- Transfer the dough to a 9-inch pie plate.
- Trim the crust to 1/2-inch beyond the rim of the plate.
- Flute the edges of the pie dough.
- Arrange the bread cubes in the bottom of the pie crust.
- In a large bowl, whisk the eggs, the milk, the sugar, and the vanilla together.
- Pour the egg mixture over the bread cubes.
- Sprinkle the nutmeg over the pie filling.
- Dot the pie filling with the butter.
- Bake the pie for 10 minutes.
- Reduce the oven temperature to 350 degrees F.
- Bake until a knife inserted into the center of the pie comes out clean, about 45-50 minutes. Cover the edge loosely with foil during the last 15 minutes of baking to prevent overbrowning.
- Remove the foil and let the pie cool on a wire rack for 1 hour.
- Refrigerate the pie for at least 3 hours and up to overnight.
- Serve.
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