Easy Instant Pot Bread Pudding Recipe

Why You’ll Love This Recipe

• Quick Dessert Fix: Thanks to the Instant Pot, there’s no need to babysit the oven!
• Perfect for Any Bread: Use up those leftovers hiding in your pantry.
• Rich and Custardy Texture: Just the right amount of sweetness for that melt-in-your-mouth moment.
• Customizable: Add your favorite dried fruits, nuts, or even a splash of rum for a boozy twist!

Ingredients Breakdown

Essentials

• Bread: About 4 cups of day-old or slightly stale bread works best. Brioche is my favorite, but sandwich bread, challah, or even croissants work beautifully.
• Eggs: The cornerstone of that velvety custard texture. 3 large eggs will do the trick.
• Milk: You’ll need about 2 cups. Whole milk is ideal, but any milk or even cream works well.
• Granulated Sugar: Just ½ cup ensures it’s sweet but not cloying.
• Vanilla Extract: 1 teaspoon is the key to that cozy, aromatic flavor.
• Cinnamon and Nutmeg: A pinch of each adds warmth and depth.
• Raisins or Other Add-Ins: Optional, but raisins really are a classic touch. About ½ cup is lovely.
• Butter: For greasing and an extra touch of luxe flavor.

Pro Tips

If you’re out of vanilla, almond extract makes an excellent substitute. Also, don’t shy away from experimenting with flavored breads (hello, cinnamon raisin bread!) for a fun twist.

Step-by-Step Instructions

1. Prepare the Bread: Cut your bread into 1-inch cubes and set aside in a large mixing bowl.
2. Whisk the Custard: In a separate bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and nutmeg until fully blended.
3. Combine: Pour the custard mixture over the bread cubes, tossing gently so each piece soaks up the goodness. Let it rest for 10 minutes to absorb.
4. Prepare the Instant Pot: Grease a heatproof dish (that fits in your Instant Pot!) with butter and pour in the bread mixture. Cover tightly with foil.
5. Cook: Place the trivet inside your Instant Pot and add 1 cup of water. Lower your dish onto the trivet, seal the lid, and set it to “Pressure Cook” on high for 25 minutes.
6. Natural Release: Allow the pressure to release naturally for 10 minutes before opening the lid.
7. Finish: Carefully remove the dish, remove the foil, and let it cool for a few minutes before serving.

Chef’s Tips and Tricks

• Avoid Soggy Bread: Slightly stale bread is key; fresh bread can turn mushy.
• Browning Option: If you love a crispy top, pop the dish under the broiler for 2-3 minutes after cooking.
• Flavor Boosts: Add a splash of bourbon or rum to the custard for an adults-only version.

Recipe Variations and Serving Suggestions

• Chocolate Lover’s Twist: Swap raisins for chocolate chips for a gooey treat.
• Seasonal Flair: Add dried cranberries and orange zest during the holidays.
• Serving Ideas: Serve warm with a drizzle of caramel sauce, a dusting of powdered sugar, or a dollop of whipped cream.

FAQs

• Can I make this ahead of time? Absolutely! You can assemble it and keep it covered in the fridge for up to 24 hours before cooking.
• How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
• Can I freeze bread pudding? Yes! Wrap it tightly after cooling and freeze for up to 2 months. Thaw overnight in the fridge before reheating.