It is so easy to make this creamy and delicious Instant Pot Bread Pudding! This is a must have for our Holiday table.
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 tiny 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!
Simply Happy Foodie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. I may earn a small commission if you purchase via these links at no extra cost to you. Thank you for your support!
Instant Pot Bread Pudding is the perfect Holiday dessert! Creamy, rich, and delicious.
- 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
- 1 1/2 cups Water, for the pressure cooker
- 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).
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)
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. For the sauce you can substitute 1/8 to 1/4 tsp Rum Flavoring. Start with the smaller amount.
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.
My New Favorite 6 quart Instant Pot:
Instant Pot Ultra 6 Qt 10-in-1 Multi-Use Programmable Pressure Cooker
I’m having a blast cooking in this little cutie!
Check out my “Mini Series” of 3 quart recipes!
These ekovana Stackable Stainless Steamer Insert Pans allow you to cook more than one type of food in one pot! I use them together, stacked, to make more than one thing at a time. I also use them separately for making rice, fish, cornbread, scalloped potatoes, stuffing, and so much more! One of my favorite Instant Pot accessories!
ekovana Stackable Stainless Steamer Insert Pans
I cannot tell you how happy I am with these measuring spoons! They FIT IN MY SPICE JARS! And, they are high quality stainless. I was pleasantly surprised at how heavy duty they are. The set even has a 3/4 teaspoon size! They are flat on the bottom (the rectangle shape, not sure about the oval), so if I need to set one on the counter, the contents won’t spill out. Did I mention they have a lifetime warranty?! I was not paid or anything to say this, I really love these!
Spring Chef Heavy Duty Stainless Steel Metal Measuring Spoons for Dry or Liquid, Fits in Spice Jar, Set of 6
I use a food scale several times a week. Granted, I cook a lot, but this scale is so nice to have. If you follow my recipes, you will know that I give some ingredients in weight. I weigh all kinds of stuff with it!
Ozeri ZK14-L Pronto Digital Multifunction Kitchen and Food Scale