Bread Pudding Pie

Bread pudding pie is what you get when a classic custard pie carpools with French toast, and honestly, they should have teamed up years ago. The flaky pie crust cradles cubes of bread that soak up a silky mixture of eggs, milk, vanilla and nutmeg, transforming into something that’s neither quite bread pudding nor quite pie—it’s its own magnificent thing. As it bakes, the top turns golden and slightly crisp while the inside stays soft and custardy, with that telltale jiggle that means you’ve nailed it.

Make this dessert when you want to look like a baking genius but also want to use up that half loaf of bread sitting on your counter. The initial blast of high heat sets the crust, while the gentler finish ensures the custard cooks through without curdling—aka it won’t turn into scrambled eggs in a pie shell. Like all great bread pudding recipes, you can serve it warm with vanilla ice cream melting into the crevices or cold straight from the fridge at midnight when no one’s watching. Either way, you’re going to want to make this again, possibly before you’ve finished the first one.

Ingredients for Bread Pudding Pie

• Dough for single-crust pie: Use an all-butter pie crust, a double-crust recipe with shortening (save the other half for a future pie) or your favorite store-bought pie crust for ease.
• Cubed bread: The bread absorbs the custard mixture and creates the characteristic soft, pudding-like texture that gives this dessert its name. Challah is perfect for bread pudding. Use bread on the stale side; it absorbs the custard mixture better.
• Custard: The custard is similar to a classic bread pudding made with eggs, 2% milk, sugar, vanilla extract and ground nutmeg. Using a quality vanilla extract really shines in this recipe.
• Butter: Dots of butter add richness and create a golden, slightly crisp surface on the finished pie.

Directions

Step 1: Prepare the pie crust

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.

Step 2: Add the bread pudding

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.

Step 3: Bake the pie

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.

Step 4: Let the pie chill

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.

Bread Pudding Pie Variations

• Add chocolate chips: Sprinkle 1/2 cup semisweet or dark chocolate chips over the bread cubes before pouring in the custard for a decadent twist on the classic recipe.
• Make it boozy: Replace 1/4 cup milk with bourbon, rum or brandy to add warmth and depth of flavor that complement the vanilla and nutmeg beautifully.
• Try different breads: Swap in croissants, brioche rolls or cinnamon rolls for the plain bread to create a richer, more indulgent texture and flavor.
• Add warm spices: Mix in 1/2 teaspoon cinnamon and a pinch of ginger along with the nutmeg for a chai-spiced variation that’s perfect for fall.

How to Store Bread Pudding Pie

Let the bread pudding pie cool completely on a wire rack, then cover it tightly with storage wrap or aluminum foil before refrigerating. You can also transfer individual slices to an airtight container if you prefer. Make sure to refrigerate the pie within two hours of baking to keep it fresh and food-safe.

How long does bread pudding pie last?

Bread pudding pie will last for three to four days when stored in the refrigerator in an airtight container.

Can you freeze bread pudding pie?

Yes, you can freeze bread pudding pie. Let it cool completely, then wrap it tightly in storage wrap, followed by a layer of aluminum foil to prevent freezer burn. Alternatively, place it in an airtight freezer-safe container. The pie will maintain its best quality for up to three months in the freezer. When you’re ready to enjoy it, thaw the slices overnight in the refrigerator and reheat them individually in the microwave or oven until warmed through.

Bread Pudding Pie Tips

What type of bread works best for bread pudding pie?

The best bread for bread pudding pie is slightly stale or day-old bread with a sturdy texture, such as French bread, brioche, challah or sourdough. Fresh breads can become too soggy, while firmer breads hold their shape better and absorb the custard mixture without falling apart. If you have only fresh bread, you can cube it and let it sit out for a few hours or toast it lightly in the oven to dry it out.

How do you make a homemade pie crust?

A flaky pie crust is ideal for this recipe. To make a homemade pie crust, combine 1-1/4 cups all-purpose flour and 1/4 teaspoon salt in a bowl. Cut in 1/2 cup cold butter until the mixture is crumbly, then gradually add 3 to 5 tablespoons ice water, tossing with a fork until the dough holds together when pressed. Shape the dough into a disk, wrap it in storage wrap and refrigerate for one hour before rolling it out.

How should you serve bread pudding pie?

Bread pudding pie is delicious served warm or at room temperature, depending on your preference. For an extra-special treat, top each slice with a scoop of vanilla ice cream that melts into the warm custard, or add a generous dollop of whipped cream for a lighter, creamy contrast. You can also drizzle the pie with caramel sauce or dust it with a sprinkle of cinnamon for added indulgence.