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Instant Pot Bread Pudding

November 22, 2017 by Sandy 30 Comments

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It is so easy to make this creamy and delicious Instant Pot Bread Pudding! This is a must have for our Holiday table. The rich and creamy custard and tasty rum sauce make this pressure cooker bread pudding a family favorite!

Bread Pudding on a white plate

Instant Pot Bread Pudding

I don’t know why we only seem to eat bread pudding during the Holidays. It is so delicious, and has a similar taste to French Toast, only more delicate somehow. My Instant Pot Bread Pudding has a wonderful sauce that you can serve poured over it (it might contain just a wee dram of dark rum…)

Just grab some day old bread, I love to use brioche or challah, and tear it into cubes (HINT: when I can’t find a loaf of brioche or challah in the bakery dept., I head over to where the loaves of bread are. I can usually find brioche hamburger buns! They work perfectly! I just set them out on the counter the night before I make the bread pudding!).

Bread Pudding on a white plate with custard pouring on top

Pour the custard mixture over, pop it in your Instant Pot® or other pressure cooker, and you’ll have yummy bread pudding in less than an hour!

If you are concerned with the little bit of rum in the sauce (and used to soak the raisins), just omit it. You can use a tiny bit of rum extract flavoring instead in the sauce, and just soak the raisins in some hot water.

Bread Pudding on a white plate next to custard in cup
I hope you enjoy your Holiday season, and try this Instant Pot Bread Pudding, it is as magical as the season!


More Holiday Favorite Recipes Here


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5 from 9 votes
Bread Pudding on a white plate
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Instant Pot Bread Pudding
Prep Time
15 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
 

Instant Pot Bread Pudding is the perfect Holiday dessert! Creamy, rich, and delicious. 

Course: Dessert
Cuisine: American
Keyword: pressure cooker bread pudding
Servings: 4 - 6 servings
Calories: 412 kcal
Author: Sandy Clifton
Ingredients
  • 1 1/2 cups Water, for the pressure cooker
  • 2 Tbsp Dark Rum*
  • 1/2 cup Raisins
  • 7 cups Day Old Brioche or Challah Bread, cut or torn into cubes
  • 1/2 cup Pecans, chopped
  • 2 Eggs
  • 1/4 cup Sugar
  • 3/4 tsp Vanilla
  • 3/4 tsp Cinnamon
  • 1 Pinch of Salt
  • 1/8 tsp Nutmeg
  • 1 1/4 cups Half and Half, or milk
  • 2 Tbsps Butter, melted
Bread Pudding Rum Sauce (or omit rum and use extract)
  • 4 Tbsps Butter
  • 1/4 cup Sugar
  • 1/3 cup Heavy Cream
  • 1 Tbsp Dark Rum*
  • 1/8 tsp Vanilla
Instructions
  1. Soak the raisins in the rum for 15-30 minutes (Do not discard rum. Set aside). Or use hot water or hot apple juice to soak them.

  2. Spray or butter a 1.5 to 2 quart oven safe dish and set aside (I use one of the 7"x3" ekovana Stackable Stainless Pans or a Fat Daddio's 7"x3" push pan)

  3. Place the bread cubes and pecans in a mixing bowl. Toss to mix. Set aside.

  4. In a separate bowl, whisk eggs and sugar until well combined.

  5. Add vanilla, cinnamon, salt, nutmeg, and half and half. Whisk together well.

  6. Drizzle in the melted butter as you whisk. Keep whisking until well combined.

  7. Take the raisins from the rum (save the rum) and add the raisins to the bread cubes, tossing to mix.

  8. Pour the custard mixture over the bread and lightly mix to coat all of the bread cubes. Then transfer to the prepared pan. Gently press down on the bread to help it absorb the custard.

  9. Cover the pan tightly with sprayed foil.

Cook the Bread Pudding
  1. Put 1 1/2 cups of water into the inner liner of the pressure cooker.

  2. Using a sling, or the handles of the rack, carefully lower the pan into the pressure cooker's pot. It will need to sit on the rack, not directly on the bottom of the pot.

  3. Place the lid on the pot and set the Steam Release Knob to Sealing (not on Ultra).

  4. Press the Manual (or Pressure Cook) Button, or dial on Ultra. Set time to 30 minutes using the + or - button, or dial.

  5. When cook cycle ends, let pot naturally release pressure for 15 minutes. Then manually release the remaining pressure by turning the knob to Venting (or push the button on the Ultra).

  6. When the pin in the lid drops, it is safe to open the lid. Open and carefully remove the pan, using sling or the rack's handles (I wear my Silicone Mitts for this). Careful!

  7. Let sit covered for a few minutes and prepare the sauce.

Bread Pudding Sauce
  1. In a small saucepan, melt the butter and sugar together over medium heat.

  2. Whisk in the cream, rum, and vanilla.

  3. Let mixture come to a low boil, stirring frequently, then reduce the mixture to a low simmer and let cook for 5 to 7 minutes, stirring frequently.

  4. Take off heat and transfer to a small pitcher for serving.

  5. Serve Bread Pudding with sauce or without.

Recipe Notes

*You can omit the rum and soak the raisins in warm water or apple juice. For the sauce you can substitute 1/8 to 1/4 tsp Rum Flavoring (extract). Start with the smaller amount.

 

Inspired by "Boozy Bread Pudding": Pioneer Woman Cooks "A Year of Holidays", p. 340

Instant Pot Bread Pudding is a rich and creamy dessert. Perfect for the Holidays, or make this pressure cooker bread pudding any time of the year! simplyhappyfoodie.com #instantpotrecipes #instantpotbreadpudding #pressurecookerbreadpudding #instantpotdessert

Resources to Make This Recipe and More

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Filed Under: Dessert, Holiday, Instant Pot, Recipes, Vegetarian

Previous Post: « Instant Pot Balsamic Apple Pork Tenderloin
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Comments

  1. Carlene

    October 24, 2020 at 9:13 am

    Can’t wait to try this recipe as I’ve been wanting bread pudding. I assume that this is for the 6 qt, so can I make the recipe as is for my IP Mini (3 qt) using a stainless steel pan (pot-in-pot type) that fits the Mini and keep the same cook time/release time? Majority of the recipes I do find are for the 6 qt so not sure if I have to “half” the recipe but keep the same cook time/release. I also have a ceramic dish that I can use, but as you mentioned would have to increase the cook time…about by how much time…5 min or 10 min?

    Thanks!

    Reply
    • Sandy

      November 25, 2020 at 11:27 pm

      The biggest difference is that you will need to use a 6″ pan in the 3 qt IP. Maybe a bit less bread.

      Reply
  2. Ann Bryner Hedington

    October 19, 2020 at 10:09 pm

    I made this tonight with some stale cinnamon rolls (hate to have anything go to waste!). I didn’t add any raisins or nuts, and since the bread already had cinnamon didn’t add that, and went a little light on the sugar. It’s so yummy!

    Reply
  3. Gerald M

    June 28, 2020 at 6:05 pm

    This was sooo good. My wife is not a fan of bread pudding, but ate two servings of this one. Had to leave out the nuts and substituted Caribbean Coconut rum instead of dark rum. Will be making this again

    Reply
  4. chillbren

    May 10, 2020 at 10:25 pm

    Delicious! Substituted by necessity. Kahlua for the radians and half heavy cream for the custard. They are asking me to make it again already.

    Reply
  5. Elise Perez

    April 13, 2020 at 3:36 pm

    Can this same recipe be done in my convection oven? If so, what setting and for how long?

    Reply
    • Sandy

      April 14, 2020 at 3:14 pm

      I haven’t tried it in that type of oven.

      Reply
  6. Lucia O

    March 10, 2020 at 2:42 pm

    Quick question, should I coo this on hinge?, making now and not sure what to do.

    Reply
    • Sandy

      March 16, 2020 at 1:16 pm

      Do you mean High? Yes. But Low will work since there is nothing really raw in this.

      Reply
  7. Gale

    December 14, 2019 at 7:42 pm

    Aloha!
    I just made your IP bread pudding. It’s sooo good! I actually added a total of 4 eggs; I normally make my bread pudding really custard-y (6 eggs) if that’s a word. I also did not have rum to soak the raisins so I used Kahlua coffee liqueur which had some rum in it. I figured I’ll have bread pudding with coffee so why not?!

    I also opted not to make the sauce but it’s still ono (good) without it. Thanks for sharing. I will definitely be making this in my IP again. *the site wouldn’t allow me to rate the recipe but it’s a “5” for sure!

    Reply
  8. Gabi

    November 22, 2019 at 1:08 pm

    Can I use round cake form ?

    Reply
    • Sandy

      November 22, 2019 at 8:48 pm

      Yes, as long as it doesn’t leak. Maybe wrap the bottom in foil.

      Reply
  9. Laurie

    October 11, 2019 at 1:25 pm

    Is the cooking 30 minutes on Low, Normal, or High Pressure? Thanks!

    Reply
    • Sandy

      October 11, 2019 at 7:07 pm

      High pressure

      Reply
  10. Nikki

    August 27, 2019 at 1:40 pm

    Looks yummy !! If I use a 7” X 2” pan is the cooking time the same ? Thank you 🙂

    Reply
    • Sandy

      August 28, 2019 at 4:06 pm

      Yes. The only thing that may change the cook time is if the pan you use is a thick ceramic, which may require a few minutes longer.

      Reply
  11. Doreen

    June 11, 2019 at 9:48 am

    I forgot to cover the pan will foil

    Reply
    • Sandy

      June 11, 2019 at 2:53 pm

      It will just be a bit more moist.

      Reply
  12. Mama Maggie's Kitchen

    March 10, 2019 at 10:12 pm

    It looks incredibly delicious. I wish this were in front of me.

    Reply
  13. Rose

    March 3, 2019 at 5:40 am

    If I leave out the pecans, will I have to add or make any adjustment to the recipe?

    Reply
    • Sandy

      March 6, 2019 at 3:32 pm

      No adjustment needed.

      Reply
  14. Deb Ridgeway

    March 1, 2019 at 11:54 am

    This is, hands down, THE BEST of the IP Bread pudding recipes out there! I’ve pinned it and will make it again. We just indulged on a cold, snowy afternoon here in south central PA. Thank you! I’ll be trying many of your IP recipes for sure!

    Reply
    • Sandy

      March 1, 2019 at 2:46 pm

      Thank you, Deb! Oh boy, that does sound good right now! Stay warm out there in PA! We’re cold here in the Seattle area, but not as cold as you!

      Reply
  15. Tanya

    February 6, 2019 at 4:49 pm

    This one is a keeper. First, just reading your story on how you came up and. made this had me jumping right in. I did have to make a few subs. For the bread, my local store sells the bins (like mini French bread loaves) 4 for $1. Way cheaper than brioche. So 4 of these buns = the 7 cups. I also forgot the raisins, but I did have a can of peaches, so I diced them up and they were perfect. Other than that, I was good to go. All the other times I have made this, my husband didn’t even want to try. Said he “hated” bread pudding. He ended up eating 2 bowls. I know right. I was happy he liked it, but sad that left less for me. Good thing it is easy,quick, and inexpensive to make. Because he already asked for more. Thank you for sharing your recipe tips.

    Reply
    • Sandy

      February 6, 2019 at 5:52 pm

      That’s awesome, Tanya! I love that your hubby is now a bread pudding convert! Thank you for your review!

      Reply
  16. Mari

    September 12, 2018 at 7:41 am

    About how many brioche buns does it take to make 7 cups?

    Reply
    • Sandy

      September 13, 2018 at 3:13 pm

      1 bun is about 1 1/4 cups, I just measured it, lol! So about 6.

      Reply
  17. Tracy

    June 30, 2018 at 5:59 pm

    This was fantastic, I was able to half the recipe and used a 6 inch pan. The sauce turned out delicious, and I am so glad I decided to take the extra step and make it. This is a do again recipe!

    Reply
    • Sandy

      July 1, 2018 at 11:43 am

      Hi Tracy! I love that you made this bread pudding recipe in the summer! Isn’t it nice not t o have to use your stove? The sauce is so good, I’m glad you didn’t skip it! Thank you for your review!

      Reply
  18. Laurel

    March 21, 2018 at 12:40 am

    Oh my goodness! This bread pudding was so much better than I thought it would be! I made it for a girl’s night and they all loved it! Thank you for such a great recipe!

    Reply

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Hi there!

Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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