BREAD PUDDING PIE
This was adapted from an Amish recipe that I had
in a restaurant in Lancaster Pennsylvania.
1 9-INCH UNBAKED PIE SHELL
1 TSP VANILLA or ALMOND EXTRACT
1 ¼ CUPS THICK BREAD CUBED
2 ¼ CUPS MILK
¾ CUP SUGAR
PINCH OF NUTMEG
1 TSP CINNAMON
2 EGGS – large lightly beaten
3 TSP BUTTER – unsalted
1/3 CUP RAISINS
SLIGHT 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.
LEMON CUSTARD CAKE
4 EGGS – room temperature, separated
¾ CUP SUGAR
½ CUP BUTTER – unsalted, melted, cooled
1 TSP VANILLA EXTRACT
¾ CUP FLOUR
1/CUP LEMON JUICE – freshly squeezed
ZEST FROM 2 LARGE LEMONS
1 ¾ CUPS MILK – lukewarm
POWDERED SUGAR – for dusting
PREHEAT OVEN TO 325º
Line an 8-inch square or round pan with parchment paper, allowing enough to hang over the rim. Lightly grease or spray with cooking spray. Set aside.
Whip egg whites until stiff peaks form and set aside.
Beat the yolks together with the sugar until light and frothy.
Add melted butter and vanilla and whisk until all well combined.
Mix in flour until well incorporated.
Add lemon juice and lemon zest and mix in evenly.
Slowly beat in milk until all well incorporated.
Add beaten egg whites by whisking in slowly until only fairly well incorporated. You want to still see small white specks of white because as you slowly pour this mixture into the pan the egg white specks will float to the top and that will create the top layer during baking. This batter is very thin, do not be alarmed.
Pour the batter into the prepared pan and bake for 45-60 minutes just until the cake is slightly jiggly in the center but the top feels firm to the touch. I would check this cake after 35 minutes and if the top is getting too brown cover it loosely with aluminum foil. Be careful to not overbake or the cake will not be custardy in the middle.
Cool the cake completely before dusting with powdered sugar. Use the parchment paper to remove the cake carefully from the pan and slide onto a serving dish.