BREAD PUDDING PIE

This was adapted from an Amish recipe that I had

 in a restaurant in Lancaster Pennsylvania.

19 in. Unbaked Pie Shell
1 tsp. Vanilla or Almond Extract
1 1/4 C. Thick Bread Cubed
2 1/4 C. Milk
3/4 C. Sugar
Pinch of Nutmeg
1 tsp. Cinnamon
2 Eggs – large lightly beaten
3 tsp. Butter – melted
1/3 C. Raisins
Light Pinch of Salt

PREHEAT OVEN TO 425º

Scatter bread cubes all over the bottom of the pie pan.

In a large bowl whisk together eggs milk, sugar, vanilla, nutmeg, cinnamon, and raisins.

Dot with butter and bake at 425º for 10 minutes. Reduce heat to 350º and bake for 45 – 55 minutes longer until a tester inserted in the center comes out clean. 

If pie is getting too brown during the latter part of baking cover loosely with aluminum foil. When finished baking, remove foil and place on a wire rack to cool.

Refrigerate for several hours before serving.

NOTE: this is excellent to serve alone and have at a brunch but topped with a custard sauce it is most delicious and company worthy.

BUON MANGIATA!