Instant Pot Bread Pudding

Yield: 10 servings

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Learn to make Bread Pudding in the instant pot! Sweet bites of bread spiced with cinnamon and nutmeg and flecked with raisins, this dessert is simple, comforting and oh-so-delicious.

Ingredients

8 slices white bread, cubed
2 Tbsp unsalted butter, melted
1 tsp cinnamon
¼ cup raisins
3 large eggs
⅓ cup granulated sugar
1 tsp vanilla extract
¼ tsp kosher salt
1 ¼ cup milk
pinch of nutmeg
1 cup water
powdered sugar, for garnish

Instructions

Grease a 6 cup bundt pan with baking spray (or homemade cake release). Set aside.
In a large bowl, combine bread cubes, melted butter, cinnamon, and raisins. Pour into prepared pan.
In same bowl, whisk together, eggs, sugar, vanilla, salt and milk. Pour over bread. Sprinkle with pinch of nutmeg.
Cover baking dish with foil.
Add 1 cup of water to the bottom of a 6qt Instant Pot. Place covered bundt pan on a sling trivet and lower into the pot.
Secure the lid and set the valve on top to "SEALING"
Select HIGH PRESSURE (or manual) for a cook time of 35 minutes.
When cook time ends, allow to naturally release for 10 minutes, then move the valve to venting for a quick release.
Open lid and lift sling/trivet out of the pot. Remove foil from pan and invert bread pudding onto a flat plate. Allow to cool completely then garnish with powdered sugar. Serve and enjoy.

Notes

Recipe tested in a 6qt instant pot
I prefer this bread pudding served at room temperature, not warm. It firms up after sitting.
Refrigerate leftovers in an airtight container for up to three days.
Drizzle with caramel sauce if desired.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 209Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 64mgSodium: 219mgCarbohydrates: 36gFiber: 1gSugar: 22gProtein: 5g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.