Instant Pot Bread Pudding

Megan 3 Comments

Instant Pot Bread Pudding
Yum
Print Recipe
Servings Prep Time
10-12 generous servings 25 minutes
Cook Time
15 minutes
Servings Prep Time
10-12 generous servings 25 minutes
Cook Time
15 minutes
Instant Pot Bread Pudding
Yum
Print Recipe
Servings Prep Time
10-12 generous servings 25 minutes
Cook Time
15 minutes
Servings Prep Time
10-12 generous servings 25 minutes
Cook Time
15 minutes
Ingredients
  • 1 loaf bread grain-free, sourdough, gluten-free-- your choice! See link below in Recipe Notes for recommended grain-free bread loaf option.
  • 2 cups milk preferably raw or high-fat coconut
  • 4 whole eggs
  • 1/2 cup pure maple syrup or raw honey, or preferred unrefined sweetener
  • 1/2 cup butter or preferred traditional fat, melted
  • 2 egg yolks
  • 1 Tablespoon real vanilla extract
  • 1/4 teaspoon sea salt
Servings: generous servings
Instructions
  1. Cut bread into 1" cubes. Select bowl that will fit into the Instant Pot's stainless steel inner pot. I used a metal bowl with sloping sides that is about 4" high and 7-1/2" wide across the top. Place a piece of parchment paper into the bowl, pressing flat any folds. Add cubes to lined bowl.
  2. Place the following items into blender: milk, eggs, yolks, maple syrup, vanilla and sea salt. Blend for 10-15 seconds, then, with motor still running, add melted butter through the door in lid.
  3. Add 2 cups water to Instant Pot's stainless steel inner pot. Place trivet into Instant Pot. Place bowl with bread on top. Pour custard into bowl, pressing on bread gently so as to wet all the cubes. Place a small square of parchment paper over the surface of the pudding, and fold in any corners from the bottom piece that may be sticking out.
  4. Place lid on IP. Seal and close vent. Press Steam button and adjust the time to 15 minutes. When timer goes off, allow the pressure to release on its own for 20 minutes; then press Cancel button and open pot.
  5. Allow bowl to cool slightly, then remove pudding by lifting up on the corners of parchment that line the bowl. Transfer to a plate and flip over, so the bottom is the top. Slice and serve, with optional caramelized pears. Whipped cream would also be a lovely accompaniment.
Recipe Notes

Here's the Instant Pot model I use.

Here's my favorite grain-free sandwich bread, which makes this dessert/treat/breakfast very high in protein.

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  • Grateful convert

    How big a loaf??? I am trying with a 15 Oz pkg of Hawaiian sweet rolls. I may add a slice or two of other bread if it doesn’t look like enough.

  • Megan Stevens

    That sounds right. Let me know how it goes. 🙂

  • Grateful convert

    It was just what I was hoping for! Yum! I added a little whiskey in place of some of the maple syrup. (Root beer flavored whiskey, actually.) I finished it up in my toaster oven uncovered because it seemed a bit on the mushy side, with a little too much butter pooled around the edges. That did the trick! We served it warm with vanilla ice cream. Thank you!