Instant Pot Bread Pudding
User Reviews
5
Instant Pot Bread Pudding
Description
The bread pudding is prepared by cubing day-old brioche or challah bread, combining it with chopped pecans, and soaking it in a custard mixture of eggs, sugar, milk, spices (cinnamon, nutmeg), vanilla, and melted butter. Raisins are soaked in dark rum (or warm water for alcohol-free) before being folded in. The soaked bread is pressed into a buttered pan and cooked in an Instant Pot using a trivet to keep it above water, sealed with foil to retain moisture during pressure cooking.
This method yields a creamy and tender pudding with a rich depth of flavor from the spices, orange zest, and rum. The quick cook time compared to baking helps retain moisture and create a consistent texture. The accompanying rum sauce, made by combining butter, brown sugar, half and half, rum, and vanilla, offers a warm, sweet complement when served over portions of the pudding.
Ingredients
Bread Pudding:
- 1/4 cup dark rum
- 1/2 cup raisins
- 8 cups brioche bread that is at least one day old, or challah bread
- 1/2 cup pecans chopped
- 2 egg
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon orange zest optional
- 1/8 teaspoon salt
- 1 1/2 cups milk
- 2 tablespoons butter melted
Rum Sauce:
- 1/4 cup butter unsalted
- 1/4 cup brown sugar
- 1/3 cup half and half
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
Instructions
Bread Pudding:
- 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.
- Butter 7"x3" push pan and set aside.
- Cut the bread into 1-2 inches cubes and place in a large bowl. Add the pecans and toss.
- In another bowl, whisk eggs and sugar until well combined.
- Add vanilla, cinnamon, nutmeg, orange zest (in using), salt, and milk. Whisk well until combined.
- Whisk in the melted butter.
- 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.
- Transfer to the prepared pan and gently press down the bread to absorb the custard.
- Cover the pan tightly with foil.
Pressure Cook:
- Add 1 1/2 cups of water into the inner liner of the Instant Pot.
- 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
- Close and lock the lid, point the Knob to Sealing (exception on Ultra).
- 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).
- Open the lid and carefully remove the pan.
Bread Pudding Sauce:
- In a small saucepan over medium heat, add the butter and brown sugar and stir until melted and combined.
- 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.
- Slice the Bread Pudding and serve with the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 662 kcal
% Daily Value*
| Calories | 662kcal | 33% |
| Carbohydrates | 97g | 32% |
| Protein | 27g | 54% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 185mg | 62% |
| Sodium | 1063mg | 44% |
| Potassium | 478mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 20g | 40% |
| Vitamin A | 978IU | 20% |
| Vitamin C | 2mg | 2% |
| Calcium | 308mg | 31% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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