Bread Pudding:

Cup of Yum
1. Add the raisins and rum to a small bowl and soak for 15 minutes. Set aside. If you are making an alcohol free version use warm water.
2. Butter 7"x3" push pan and set aside.
3. Cut the bread into 1-2 inches cubes and place in a large bowl. Add the pecans and toss.
4. In another bowl, whisk eggs and sugar until well combined.
5. Add vanilla, cinnamon, nutmeg, orange zest (in using), salt, and milk. Whisk well until combined.
6. Whisk in the melted butter.
7. Add the custard mixture to the bread cubes and mix until the bread is evenly coated. Soak for one hour, and after that stir in the rum soaked raisins.
8. Transfer to the prepared pan and gently press down the bread to absorb the custard.
9. Cover the pan tightly with foil.

Pressure Cook:

1. Add 1 1/2 cups of water into the inner liner of the Instant Pot.
2. Using a foil sling, or the handles of a trivet/rack, carefully lower the pan into the pot. Make sure it is placed on a RACK/TRIVET, not directly into the water
3. Close and lock the lid, point the Knob to Sealing (exception on Ultra).
4. Pressure cook on high pressure for 30 minutes, followed by a 15 minute natural release pressure. Then manually release the remaining pressure by turning the knob to Venting position (or push the button on the Ultra model).
5. Open the lid and carefully remove the pan.

Bread Pudding Sauce:

1. In a small saucepan over medium heat, add the butter and brown sugar and stir until melted and combined.
2. Whisk in the Half and Half, rum, and vanilla extract. Bring the mixture to a low boil and reduce heat to low. Simmer for 7 to 8 minutes, stirring frequently.
3. Slice the Bread Pudding and serve with the sauce.