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.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Desserts
Cuisine: American
Keyword: bread pudding recipe, instant pot dessert, pressure cooker dessert
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.
Serve at room temperature - I prefer it this way as opposed to warm because the texture is firmer and more custard-like than gooey.
What bread to use - Traditionally, bread pudding is made with stale or day-old bread, but there's no need to wait until your bread is stale for this recipe. Store bought sliced sandwich bread will do just fine!
Storing - Bread pudding leftovers can be refrigerated in an airtight container for up to three days. Enjoy cold or let the pudding warm to room temperature again before eating.
Instant pot size - I tested this in a 6 quart instant pot. The recipe would need some significant adjustments for different size pots, so check what size instant pot you're using before you make bread pudding.