Instant Pot Bread Pudding

This rich and creamy Instant Pot bread pudding is a decadent dessert soaked in a flavorful custard, crisp on the outside, and soft on the inside. I love that I can prep everything in 30 minutes, then let the pressure cooker do the rest, which makes this dessert perfect for family gatherings and holiday parties with a large crowd.

Did you also grow up with this classic indulgent dessert? If so, we are on the same page, because my grandma made the best bread pudding I can still picture today. She was the one who taught me the basics, and my mom followed with her own little flavor touches and kitchen tricks. Now I am sharing my own take on this classic treat. This Instant Pot bread pudding is a holiday favorite in my house, similar to my French toast bake casserole, but more delicate and much easier to make.

I love how simple this recipe is because I can add the nuts, milk, butter, seasonings, and eggs straight into the pot, cook everything under high pressure, and end up with a festive and delicious dessert. I recommend it for holidays and gatherings since it feeds a big crowd. When it comes to spices, I adjust them based on taste and share some of my favorite variations in the section below. I hope you enjoy making and sharing this dessert with your family as much as I do.

Why you will love this recipe

• Classic holiday dessert: I make this Instant Pot bread pudding as a rich dessert for family gatherings and celebrations. The soft brioche soaks into a creamy custard made with eggs, milk, cream, butter, cinnamon, and nutmeg.
• Hands off cooking: I like how the pressure cooker handles the cooking while I focus on the rest of the meal. Using the Instant Pot keeps the texture soft inside with a lightly set top and saves time in the kitchen.
• Warm familiar flavors: I add raisins and pecans for texture and finish it with a warm rum sauce that tastes smooth and comforting.
• Easy crowd dessert: I prepare this recipe by mixing everything in one bowl, transferring it to a pan, and cooking under high pressure. It does not get easier than this.

What you will need

• Bread: I like using leftover homemade brioche bread cut or torn into cubes because it absord the custard well. Challah, grocery store brioche, or other soft breads work just as nicely.
• Eggs and butter: I use eggs and melted butter to create a rich custard.
• Dried fruits and nuts: I add raisins and chopped pecans for texture and contrast.
• Seasonings: I use sugar, vanilla, cinnamon, nutmeg, salt, and a small amount of rum for flavor.
• Milk and cream: I use a mix of milk and heavy cream to keep the pudding creamy and soft.
• For the rum sauce: I melt unsalted butter with brown sugar, then whisk in half and half, dark rum, and vanilla extract.

How to make

Soak the raisins: I cut the bread into chunks and add them to a large bowl with the nuts. In a separate bowl, I soak the raisins in rum while I prepare the rest of the recipe.

Mix the custard: In another bowl, I whisk the eggs and sugar until combined. I add the vanilla, cinnamon, nutmeg, orange zest if using, salt, and milk, then whisk again until smooth.

Add the butter: I whisk the melted butter into the custard mixture until fully blended.

Combine with bread: I pour the custard over the bread cubes and mix until all the bread is coated. I let it soak for 1 hour, then stir in the rum soaked raisins.

Transfer to pan: I transfer the mixture to the prepared pan and press the bread down so it absorbs the custard. I cover the pan tightly with foil so it is ready for cooking.

To make the sauce: I heat butter and brown sugar in a small saucepan and stir until melted and combined. I whisk in half and half, rum, and vanilla, bring it to a low boil, then lower the heat and simmer while stirring until the sauce thickens.

Cook: I add water to the Instant Pot inner pot, then lower the covered pan onto a rack or trivet using a foil sling or the rack handles, making sure the pan stays above the water. I close and lock the lid, set the valve to sealing, and cook on high pressure for 30 minutes, followed by a 15 minute natural release, then I carefully vent any remaining pressure. Once it is safe, I open the lid and carefully remove the pan.

Serve: Once the bread pudding finishes cooking, I carefully remove it from the pot and let it rest for a few minutes. I slice it and spoon the warm sauce over the top right before serving with fruits.

Expert tip

Let the bread fully soak

I carry the kitchen tips passed down from my mom and grandma, and I am more than happy to share them because they are key to making the best bread pudding. In this case, I recommend letting the bread fully soak in the custard before cooking. I press the bread down and give it time to absorb the eggs, milk, cream, and spices so the bread pudding cooks soft and creamy all the way through instead of dry in the center. This step is very important and not one to skip.

More tips to consider:

• I grease the pan well so the pudding releases easily after cooking.
• I avoid overfilling the pan so the custard cooks through without spilling.
• Always use a trivet or rack to keep the pan above the water in the Instant Pot.
• It is important to remember to refrigerate it within 2 hours of sitting at room temperature. DO NOT LEAVE the bread pudding to sit out at room temperature for more than 2 hours after it has been baked.
• I cover the pan tightly with foil to keep moisture inside while pressure cooking.

Recipe variations and add-ins:

• Chocolate chip treat: I stir in 1 cup of chocolate chips before cooking, and my kids love it. It is a great choice for family movie nights.
• Apple cinnamon comfort: I mix in 1 to 2 cups of diced apples with an extra 1/2 teaspoon of cinnamon for a warm and familiar dessert. This version works well when we have friends over during cooler months.
• Orange vanilla flavor: I add the zest of 1 orange and an extra 1/2 teaspoon of vanilla to the custard for a brighter flavor. I like serving this one after heavier meals because it tastes lighter.
• Berry Filled Bake: I fold in about 1 cup of fresh or frozen berries before cooking.
• Kid friendly option: I replace the rum with 1/2 cup of warm water or apple juice for a family safe dessert. This version still tastes rich and works well for birthdays and holidays.

Serving suggestions:

After a comforting herb roasted turkey dinner, I like serving this bread pudding as dessert, I mean it is the best way to finish the meal on a sweet note. During holidays like Thanksgiving or Christmas, I bring it to the table after a big meal and pair it with a warm drink like a London Fog latte or a pumpkin spice latte to keep things festive.

During the fall and winter months, I like serving this bread pudding after lunch or dinner when we have family over. I place it on the table with mugs of red velvet hot chocolate and homemade apple cider, and everyone helps themselves while we talk and catch up. I highly recommend it for birthdays, holiday dinners, or any night when the house is full and dessert needs to feed a crowd.

How to store leftovers:

• Store: I cover the dish with foil or transfer everything to an airtight container. When sealed well, it keeps in the refrigerator for up to 4 days.
• Make ahead prep: I assemble the pudding the day before and store it in the refrigerator until ready to cook. This helps save time when I am planning for guests or a busy day.
• Reheat: I place the bread pudding in a baking dish and warm it in the oven at 350 degrees F for about 15 minutes, until heated through.

Frequently asked questions

More Instant Pot desserts to try:

Instant Pot Peanut Butter Cheesecake

Instant Pot Lemon Blueberry Banana Bread

Best Instant Pot Cheesecake

Instant Pot Brownie Bites

Instant Pot Bread Pudding

This rich and creamy Instant Pot bread pudding is a decadent dessert soaked in a flavorful custard, crisp on the outside, and soft on the inside. I love that I can prep everything in 30 minutes, then let the pressure cooker do the rest, which makes this dessert perfect for family gatherings and holiday parties with a large crowd.

5 from 8 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Keyword: Instant Pot Bread Pudding

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

NPR: 15 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 8 slices

Calories: 662kcal

Author: Catalina Castravet

Ingredients

Bread Pudding:

• 1/4 cup dark rum
• 1/2 cup raisins
• 8 cups Brioche or Challah Bread that is at least one day old
• 1/2 cup pecans chopped
• 2 eggs
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon orange zest optional
• 1/8 teaspoon salt
• 1 1/2 cups milk
• 2 tablespoons butter melted

Rum Sauce:

• 1/4 cup unsalted butter
• 1/4 cup brown sugar
• 1/3 cup Half and Half
• 2 tablespoons dark rum
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

Bread Pudding:

• Add the raisins and rum to a small bowl and soak for 15 minutes. Set aside. If you are making an alcohol free version use warm water.
• Butter 7″x3″ push pan and set aside.
• Cut the bread into 1-2 inches cubes and place in a large bowl. Add the pecans and toss.
• In another bowl, whisk eggs and sugar until well combined.
• Add vanilla, cinnamon, nutmeg, orange zest (in using), salt, and milk. Whisk well until combined.
• Whisk in the melted butter.
• Add the custard mixture to the bread cubes and mix until the bread is evenly coated. Soak for one hour, and after that stir in the rum soaked raisins.
• Transfer to the prepared pan and gently press down the bread to absorb the custard.
• Cover the pan tightly with foil.

Pressure Cook:

• Add 1 1/2 cups of water into the inner liner of the Instant Pot.
• Using a foil sling, or the handles of a trivet/rack, carefully lower the pan into the pot. Make sure it is placed on a RACK/TRIVET, not directly into the water
• Close and lock the lid, point the Knob to Sealing (exception on Ultra).
• Pressure cook on high pressure for 30 minutes, followed by a 15 minute natural release pressure. Then manually release the remaining pressure by turning the knob to Venting position (or push the button on the Ultra model).
• Open the lid and carefully remove the pan.

Bread Pudding Sauce:

• In a small saucepan over medium heat, add the butter and brown sugar and stir until melted and combined.
• Whisk in the Half and Half, rum, and vanilla extract. Bring the mixture to a low boil and reduce heat to low. Simmer for 7 to 8 minutes, stirring frequently.
• Slice the Bread Pudding and serve with the sauce.

Video

Notes

Let the bread fully soak

I carry the kitchen tips passed down from my mom and grandma, and I am more than happy to share them because they are key to making the best bread pudding. In this case, I recommend letting the bread fully soak in the custard before cooking. I press the bread down and give it time to absorb the eggs, milk, cream, and spices so the bread pudding cooks soft and creamy all the way through instead of dry in the center. This step is very important and not one to skip.

More tips to consider:

• I grease the pan well so the pudding releases easily after cooking.
• I avoid overfilling the pan so the custard cooks through without spilling.
• Always use a trivet or rack to keep the pan above the water in the Instant Pot.
• It is important to remember to refrigerate it within 2 hours of sitting at room temperature. DO NOT LEAVE the bread pudding to sit out at room temperature for more than 2 hours after it has been baked.
• I cover the pan tightly with foil to keep moisture inside while pressure cooking.

Nutrition

Calories: 662kcal | Carbohydrates: 97g | Protein: 27g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 1063mg | Potassium: 478mg | Fiber: 7g | Sugar: 20g | Vitamin A: 978IU | Vitamin C: 2mg | Calcium: 308mg | Iron: 8mg