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!
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!).
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.
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
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Instant Pot Bread Pudding is the perfect Holiday dessert! Creamy, rich, and delicious.
- 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
- 4 Tbsps Butter
- 1/4 cup Sugar
- 1/3 cup Heavy Cream
- 1 Tbsp Dark Rum*
- 1/8 tsp Vanilla
-
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.
-
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)
-
Place the bread cubes and pecans in a mixing bowl. Toss to mix. Set aside.
-
In a separate bowl, whisk eggs and sugar until well combined.
-
Add vanilla, cinnamon, salt, nutmeg, and half and half. Whisk together well.
-
Drizzle in the melted butter as you whisk. Keep whisking until well combined.
-
Take the raisins from the rum (save the rum) and add the raisins to the bread cubes, tossing to mix.
-
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.
-
Cover the pan tightly with sprayed foil.
-
Put 1 1/2 cups of water into the inner liner of the pressure cooker.
-
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.
-
Place the lid on the pot and set the Steam Release Knob to Sealing (not on Ultra).
-
Press the Manual (or Pressure Cook) Button, or dial on Ultra. Set time to 30 minutes using the + or - button, or dial.
-
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).
-
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!
-
Let sit covered for a few minutes and prepare the sauce.
-
In a small saucepan, melt the butter and sugar together over medium heat.
-
Whisk in the cream, rum, and vanilla.
-
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.
-
Take off heat and transfer to a small pitcher for serving.
-
Serve Bread Pudding with sauce or without.
*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.
Â
Inspired by "Boozy Bread Pudding": Pioneer Woman Cooks "A Year of Holidays", p. 340
Resources to Make This Recipe and More
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Carlene
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!
Sandy
The biggest difference is that you will need to use a 6″ pan in the 3 qt IP. Maybe a bit less bread.
Ann Bryner Hedington
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!
Gerald M
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
chillbren
Delicious! Substituted by necessity. Kahlua for the radians and half heavy cream for the custard. They are asking me to make it again already.