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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!
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
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Instant Pot Bread Pudding
Ingredients
- 1 ½ cups Water, for the pressure cooker
- 2 Tbsp Dark Rum*
- ½ cup Raisins
- 7 cups Day Old Brioche or Challah Bread, cut or torn into cubes
- ½ cup Pecans, chopped
- 2 Eggs
- ¼ cup Sugar
- ¾ tsp Vanilla
- ¾ tsp Cinnamon
- 1 Pinch of Salt
- ⅛ tsp Nutmeg
- 1 ¼ cups Half and Half, or milk
- 2 Tbsps Butter, melted
Bread Pudding Rum Sauce (or omit rum and use extract)
- 4 Tbsps Butter
- ¼ cup Sugar
- ⅓ cup Heavy Cream
- 1 Tbsp Dark Rum*
- ⅛ tsp Vanilla
Instructions
- 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.
Cook the Bread Pudding
- 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.
Bread Pudding 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Resources to Make This Recipe and More
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I can’t wait to try this! I bought an instant pot just a few yrs ago and there’s no ultra setting ,what do I use instead? TY!!
You don’t need an Ultra setting. Ultra is a model of Instant Pot, not a setting. So just follow my instructions in the recipe and you should be good!
Took this to work recently and people went nuts for it. It makes good bread pudding easy. Challah and brioche work perfectly. Who thought it could be so easy?
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!
The biggest difference is that you will need to use a 6″ pan in the 3 qt IP. Maybe a bit less bread.
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!
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
Delicious! Substituted by necessity. Kahlua for the radians and half heavy cream for the custard. They are asking me to make it again already.
Can this same recipe be done in my convection oven? If so, what setting and for how long?
I haven’t tried it in that type of oven.
Quick question, should I coo this on hinge?, making now and not sure what to do.
Do you mean High? Yes. But Low will work since there is nothing really raw in this.
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!
Can I use round cake form ?
Yes, as long as it doesn’t leak. Maybe wrap the bottom in foil.