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Instant Pot Bread Pudding
5 from 24 votes

Instant Pot Bread Pudding

This Instant Pot Bread Pudding uses day-old brioche or challah bread soaked in a custard with spices, pecans, and rum-soaked raisins, then pressure-cooked for a moist, rich dessert. A rum sauce made from butter, brown sugar, half and half, and rum is served alongside for additional sweetness and warmth.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
15 mins
Total Time
1 hr 15 mins
Servings: 8 slices
Calories: 662 kcal
Course: Dessert, Breakfast
Cuisine: American

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:
    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.

Nutrition Information

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%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 662

% 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.