Instant Pot Bread Pudding
Ingredients
The pudding
-
1 ½
cups
Water
-
2
Tbsp
Dark Rum
-
½
cup
Raisins
-
7
cups
Day Old Brioche or Challah Bread
-
½
cup
Pecans, chopped
-
2
Eggs
-
¼
cup
Sugar
-
¾
tsp
Vanilla
-
¾
tsp
Cinnamon
-
1
Pinch
Salt
-
⅛
tsp
Nutmeg
-
1 ¼
cups
Half and Half
-
2
Tbsp
Butter, melted
The sauce
-
4
Tbsp
Butter
-
¼
cup
Sugar
-
⅓
cup
Heavy Cream
-
1
Tbsp
Dark Rum
-
⅛
tsp
Vanilla
Instructions
- Soak the raisins in rum for 15-30 minutes.
- Spray or butter a 1.5 to 2 quart oven safe dish.
- In a bowl, mix the bread cubes and pecans.
- In a separate bowl, whisk eggs and sugar until combined.
- Add vanilla, cinnamon, salt, nutmeg, and half and half to the egg mixture and whisk well.
- Drizzle in melted butter while whisking until combined.
- Add the soaked raisins to the bread mixture and toss to mix.
- Pour the custard mixture over the bread and mix lightly to coat.
- Transfer to the prepared pan and press down gently.
- Cover the pan tightly with foil.
- Add water to the pressure cooker and place the pan on a rack inside.
- Seal the lid and cook on manual for 30 minutes.
- Let the pressure release naturally for 15 minutes, then manually release remaining pressure.
- Remove the pan carefully and let it sit covered for a few minutes.
- For the sauce, melt butter and sugar in a saucepan over medium heat.
- Whisk in cream, rum, and vanilla, then bring to a low boil.
- Reduce to a simmer for 5-7 minutes and serve with the bread pudding.
Nutrition Facts (estimated)
Servings
4 - 6 servings
Calories
412
Total fat
22g
Total carbohydrates
48g
Total protein
7g
Sodium
200mg
Cholesterol
100mg
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