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Instant Pot Bread Pudding

This Instant Pot bread pudding recipe is unbelievably easy! If you're looking for a classic baked dessert that is moist and delicious, this bread pudding cooks in less than an hour.
Course Baked Goods, Dessert
Cuisine American, Southern, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 people
Calories 425kcal

Ingredients

  • 1 small loaf cinnamon bread cut in chunks OR 1 loaf of slightly stale bread, 3/4 c sugar and 1 tsp ground cinnamon
  • 28 oz evaporated milk (2 cans)
  • 5 egg(s)
  • 2 tsp vanilla extract
  • 1 T pumpkin pie spice
  • 3 pats butter

Drizzle Sauce

Instructions

  • Place the bread (cut into chunks) into a large bowl.
  • In a separate bowl, mix the evaporated milk, eggs, vanilla, and pumpkin pie spice.
  • Pour over the bread, mix thoroughly, and soak for an hour in the fridge.
  • Spray your Instant Pot with cooking spray and pour in the mixture.
  • Place the three pats of butter on top.
  • Close the lid of your Instant Pot, press the Multigrain function and adjust to 30 minutes.
  • Open the lid of your Instant Pot and check the inside of the bread. If it's moist, it's done! If it's still too wet, close the Instant Pot and cook again for 10 minutes (on the Multigrain setting).
  • Once the bread pudding is fully cooked, turn off the Instant Pot and let cool. You can do a quick release of the steam or a natural release. We did a quick release.

For the Drizzle Sauce

  • Place a pot on medium heat on the stove. Add the butter, sugar, and vanilla extract. Heat and stir until fully melted and thickened, about 5 - 8 minutes.
  • Cut the bread pudding into 8 pieces and then drizzle the sauce over each piece. Serve.

Notes

My recipe uses the 6 quart Instant Pot. 

Nutrition

Serving: 1serving | Calories: 425kcal | Carbohydrates: 47g | Protein: 14g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 150mg | Sodium: 407mg | Potassium: 481mg | Fiber: 2g | Sugar: 20g | Vitamin A: 12.2% | Vitamin C: 2.5% | Calcium: 32.4% | Iron: 13.9%