Bread Pudding Pie
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5 from 1 vote

Bread Pudding Pie

I baked bread pudding into a pie because that's the crazy kind of thing I love to do. The bread pudding pie experience is intense, ultra-carby goodness!
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Keyword: bread pudding, bread pudding pie
Servings: 8 servings
Calories: 401kcal

Ingredients

  • 3/4 cup golden raisins
  • 1/2 cup rum
  • 2 3/4 cups leftover cake - ideally a spongy vanilla cake but any white cake will do
  • 2 1/4 cups day-old bread crumbled into crumbs
  • 1 lemon zest and juice
  • 1/4 cup + 2 tablespoons heavy whipping cream
  • 2 1/2 tablespoons golden syrup alternatively, use honey
  • 3 large egg yolks
  • Enough pie dough for a double crust I doubled my vegan pie crust recipe - not because this is a vegan pie, but because it's easy and I love it!

Instructions

  • In a small bowl, soak raisins in rum. Let sit for 20 minutes.
  • Preheat oven to 450 F.
  • In a large bowl, mix cake, bread crumbs, lemon zest and juice, heavy whipping cream, golden syrup, and egg yolks.
  • Drain the rum from the raisins and mix the raisins in with the other ingredients.
  • Split the pie dough in half and roll out the first half to fit a 9" pie pan.
  • Press rolled dough into the bottom of the pan.
  • Place prepared filling into the pie pan.
  • Roll out top crust, place over filling, and press together with the bottom crust around the edges to seal. I made a fancy braid on mine with a little of the excess dough, but that is not at all required.
  • Bake 15 minutes.
  • Reduce heat to 350.
  • Bake 20 minutes. Check the crust; if the edges are browning too much, cover with foil or a pie guard.
  • Bake for another 20 minutes or until the whole crust is lightly browned.
  • Serve warm, ideally with cream or ice cream.

Nutrition

Calories: 401kcal | Carbohydrates: 50g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 92mg | Sodium: 292mg | Potassium: 201mg | Fiber: 2g | Sugar: 19g | Vitamin A: 4.4% | Vitamin C: 9.2% | Calcium: 5.2% | Iron: 12.4%