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Instant Pot Bread Pudding

Learn to make Bread Pudding in the instant pot! Sweet bites of bread spiced with cinnamon and nutmeg and flecked with raisins, this dessert is simple, comforting and oh-so-delicious.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 10 servings
Calories: 209 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 8 lices white bread cubed
  • 2 Tablespoons unsalted butter melted
  • 1 teaspoon cinnamon
  • ¼ cup raisins
  • 3 large eggs
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 ¼ cup milk
  • pinch of nutmeg
  • 1 cup water
  • powdered sugar for garnish

Instructions

    Cup of Yum
  1. Grease a 6 cup bundt pan with baking spray (or homemade cake release). Set aside.
  2. In a large bowl, combine bread cubes, melted butter, cinnamon, and raisins. Pour into prepared pan.
  3. In same bowl, whisk together, eggs, sugar, vanilla, salt and milk. Pour over bread. Sprinkle with pinch of nutmeg.
  4. Cover baking dish with foil.
  5. Add 1 cup of water to the bottom of a 6qt Instant Pot. Place covered bundt pan on a sling trivet and lower into the pot.
  6. Secure the lid and set the valve on top to "SEALING"
  7. Select HIGH PRESSURE (or manual) for a cook time of 35 minutes.
  8. When cook time ends, allow to naturally release for 10 minutes, then move the valve to venting for a quick release.
  9. Open lid and lift sling/trivet out of the pot. Remove foil from pan and invert bread pudding onto a flat plate. Allow to cool completely then garnish with powdered sugar. Serve and enjoy.

Notes

  • Drizzle with caramel sauce if desired.
  • Serve at room temperature - I prefer it this way as opposed to warm because the texture is firmer and more custard-like than gooey.
  • What bread to use - Traditionally, bread pudding is made with stale or day-old bread, but there's no need to wait until your bread is stale for this recipe. Store bought sliced sandwich bread will do just fine!
  • Storing - Bread pudding leftovers can be refrigerated in an airtight container for up to three days. Enjoy cold or let the pudding warm to room temperature again before eating.
  • Instant pot size - I tested this in a 6 quart instant pot. The recipe would need some significant adjustments for different size pots, so check what size instant pot you're using before you make bread pudding.
  • See blog post for more recipe tips and tricks.

Nutrition Information

Calories 209kcal (10%) Carbohydrates 36g (12%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Cholesterol 64mg (21%) Sodium 219mg (9%) Fiber 1g (4%) Sugar 22g (44%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 209

% Daily Value*

Calories 209kcal 10%
Carbohydrates 36g 12%
Protein 5g 10%
Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Cholesterol 64mg 21%
Sodium 219mg 9%
Fiber 1g 4%
Sugar 22g 44%

* Percent Daily Values are based on a 2,000 calorie diet.