Instant pot bread pudding. This Bread Pudding recipe is the perfect fall dessert. It’s warm, cozy, and decadent. Serve it for breakfast or a winter dessert.
What is a Bread Pudding?
Bread pudding is a dish that is made of bread soaked in milk, eggs, and sugar. It can be eaten as a dessert or as an accompaniment to coffee or tea.
The Story of the Bread Pudding
Bread pudding is a dish that has been around for centuries. The history of bread pudding can be traced back to the Middle Ages when it was served as a bread soup.
The first known recipe for bread pudding was published in 1769 by a cook named Hannah Glasse in her book called “The Art of Cookery”. This recipe is different from what we know today because it did not have eggs and used raisins instead of currants.
This dish is so versatile that it can be served as dessert, breakfast, or even dinner. Bread pudding can be made with any kind of bread and any kind of fruit or nuts.
Instant Pot Desserts Recipes for All Occasions
Some of these recipes include:
– Chocolate Chip Cookie Dough Dip
Instant Pot Bread Pudding
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Ingredients
- 1½ cups (375 ml) water
- 2 tablespoons dark rum
- 1/2 cup raisins
- 7 cups Day Old Brioche bread, cubed
- 1/2 cup pecans, chopped
- 2 large eggs, beaten
- 1/4 cup granulated sugar
- 3/4 teaspoon vanilla
- 3/4 teaspoon ground cinnamon
- pinch of salt
- 1/8 teaspoon ground nutmeg
- 1¼ cups (310 ml) half-and-half
- 2 tablespoons unsalted butter, melted
- To Make the Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 1/3 cup (80 ml) heavy cream
- 1 tablespoon dark rum
- 1/8 teaspoon vanilla
Instructions
Soak the raisins in the rum for 30 minutes. Set aside (do not discard rum).
Grease a 2-quart (2 L) oven-safe dish with butter and set aside.
In a mixing bowl, combine cubed bread and pecans. Toss well. Set aside.
In another bowl, combine beaten eggs and sugar. Whisk well, drizzling in the melted butter.
Remove soaked bread from the rum (reserving rum) and add to the bread cubes. Toss well.
Transfer the bread mixture to the prepared pan, gently pressing down on the bread to help it absorb the custard.
Cover the pan with sprayed foil.
Pour the water into an instant pot.
Using a sling, carefully lower the pan into the instant pot (it will need to sit on the rack).
Close the pot and lock the lid. Set the machine to cook to high pressure. Set the timer to cook for 30 minutes.
Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid.
Using a sling, carefully remove the pan from the pot. Set aside.
Meanwhile, prepare the sauce: In a small saucepan, melt the butter and sugar over medium heat.
Stir in the cream, rum, and vanilla. Bring the mixture to a boil, stirring frequently, then reduce heat to low and simmer, stirring, for 5-7 minutes.
Remove the pan from the heat.
Pour the sauce over the cooked bread pudding.
Serve warm.
