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!
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!).
Instant Pot Bread Pudding
Prep Time
15 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Instant Pot Bread Pudding is the perfect Holiday dessert! Creamy, rich, and delicious.
Course: Dessert
Cuisine: American
Keyword: pressure cooker bread pudding
Servings: 4 - 6 servings
Calories: 412 kcal
Ingredients
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
Bread Pudding Rum Sauce (or omit rum and use extract)
4 Tbsps Butter
1/4 cup Sugar
1/3 cup Heavy Cream
1 Tbsp Dark Rum*
1/8 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.
Recipe Notes
*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.
Inspired by "Boozy Bread Pudding": Pioneer Woman Cooks "A Year of Holidays", p. 340