Bread Pudding Pie

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.

1 recipe single pie crust pastry
1 cup bread, cubed
2 large eggs, room temperature
2 cups 2% milk
¾ cup sugar
½ tsp. pure vanilla extract
¼ tsp. ground nutmeg
2 tsp. butter

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

On a lightly floured surface, roll dough to a 1/8" thick circle; transfer to a 9" pie plate. Trim crust to ½" beyond rim of plate; 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°F (180°C/160°C fan, Gas Mark 4).

Bake until a knife inserted in the center comes out clean, 45-50 minutes longer. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack 1 hour. Refrigerate for at least 3 hours before serving.

Makes 8 servings.

Cook's Notes: Dough for single-crust pie: Combine 1¼ cups all-purpose flour and ¼ tsp. salt; cut in ½ cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition:
1 piece: 314 calories, 15g fat (9g saturated fat), 84mg cholesterol, 230mg sodium, 39g carbohydrate (22g sugars, 1g fiber), 6g protein.