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instant pot bread pudding slice

Instant Pot Bread Pudding

Instant Pot Bread Pudding is rich and creamy, soaked in a delicious custard, crusty on the outside, and soft inside.
Course Breakfast, Dessert
Cuisine American
Keyword Instant Pot Bread Pudding
Prep Time 30 minutes
Cook Time 30 minutes
NPR 15 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 662kcal
Author Catalina Castravet


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


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.



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