Instant Pot Bread Pudding
This bread pudding recipe in the Instant Pot 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.
Servings 8 people
Calories 425kcal
Ingredients
- 1 small loaf cinnamon bread cut in chunks OR 1 loaf of slightly stale bread if your bread isn't cinnamon, add 3/4 c sugar and 1 tsp ground cinnamon
- 28 oz evaporated milk 2 cans
- 5 eggs
- 2 tsp pure vanilla extract
- 1 T pumpkin pie spice
- 3 pats butter
Drizzle Sauce
- 1/2 stick butter
- 1/4 cup brown sugar
- 1 tsp pure vanilla extract
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 | Fiber: 2g | Sugar: 20g