Instant Pot Bread Pudding

www.sweetandsavorymeals.com Catalina Castravet

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Soak bread in rum and pair it with vanilla, orange, pecans, raisins, and warm spices, then top with rich rum sauce for a decadent dessert. 

Start the recipe

Here's What You Need

For this recipe, you need: -Dark rum -Raisins -Day old bread -Eggs -Orange zest -Chopped pecans -Sugar -Milk -Vanilla extract -Melted butter -Nutmeg -Cinnamon -Salt For the rum sauce: -Dark rum -Vanilla extract -Half and half -Brown sugar -Unsalted butter

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STEP 1

First, put the rum and raisins in a small bowl and let them soak for 15 minutes. Then, butter a push pan and set it aside. 

STEP 2

Next, cut the bread into cubes and mix the cubed bread and pecans in a large bowl. Toss or stir together. 

Step 3

Now, whisk sugar and eggs in a separate medium bowl. Then, add the milk, zest, nutmeg, cinnamon, vanilla, and salt. Whisk well. Then add the butter. 

Step 4

Then, pour custard onto the bread cubes and toss. Soak for one hour before stirring in the raisins. Press it into the pan and cover with foil. 

Step 5

Next, add water to the pot and lower the pan to the trivet with a sling. Close and lock, pressure cook for 30 minutes and do a 15 minute natural release before opening. 

Step 6

To make the sauce, heat brown sugar and butter in a saucepan on medium. Then, whisk in the vanilla, rum, and half and half. Boil and simmer for 7 to 8 minutes and let cool before serving. 

Try it with:

01

Homemade Brioche Bread

02

Challah Bread

03

Strawberry Sauce 

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Servings & Calories

8

Servings

662

Calories

75

Minutes

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If you want a homemade dessert that is easy to prepare, our foolproof recipe for Instant Pot Bread Pudding is perfect!

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