Instant Pot Bread Pudding
"Making bread pudding an a pressure cooks makes a very moist pudding that is packed with so much flavor! The bourbon sauce for serving, of course, helps too!"
photo by Jonathan Melendez
- Ready In:
- 55mins
- Ingredients:
- 19
- Serves:
-
6-8
ingredients
- 12 ounces stale challah (about 8 to 10 cups) or 12 ounces brioche bread, cubed (about 8 to 10 cups)
- 1⁄2 cup raisins
- 1⁄2 cup pecans, chopped
- 2 cups half-and-half
- 1⁄2 cup heavy cream
- 2⁄3 cup granulated sugar
- 1⁄4 cup packed light brown sugar
- 3 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon salt
- 4 tablespoons unsalted butter, melted
-
Sauce
- 6 tablespoons unsalted butter
- 2⁄3 cup packed light brown sugar
- 1⁄3 cup heavy cream
- 2 tablespoons bourbon whiskey (you can also use rum or apple cider)
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon salt
directions
- In a large bowl, toss together the bread, raisins and pecans until evenly combined. In a separate bowl, whisk together the half and half, cream, both sugars, eggs, egg yolks, vanilla, cinnamon, salt and butter. Pour over the bread mixture and stir until evenly combined. Transfer to a greased 7-inch round casserole or soufflé dish, pressing down firmly. Grease a piece of foil with cooking spray and cover the bread pudding tightly with the foil, greased side down.
- Place a wire trivet inside of a 6-quart or large Instant Pot and pour in 1 ½ cups of water. Carefully place the bread pudding inside, lock the lid and set the valve to seal. Pressure cook on high for 42 minutes. Allow the pressure to naturally release for 10 minutes before manually releasing any residual pressure. Carefully unlock the lid, lift out the bread pudding and set aside.
- Remove the trivet and pour out the water. Return the bowl to the Instant Pot and press the sauté button on low. Add the butter and allow to melt. Whisk in the sugar and cook until it has dissolved. Pour in the cream, bourbon, vanilla and salt and cook, stirring constantly, until the mixture thickens and begins to bubble. Turn off the machine. Serve the bread pudding warm by scooping it into bowls and drizzling the sauce over it.
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Reviews
-
Followed recipe exactly. I happen to have a 2 qt corning ware souffle dish that worked perfectly. I caution to use only 8 cups of bread, which will fit in that necessary-sized casserole! We thought the result was outstanding! Delicious and enjoyed even by the 3 grandchildren! 7 people = all gone!
RECIPE SUBMITTED BY
Jonathan Melendez
North Hollywood, California
Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.
