I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.
Make Instant Pot Bread Pudding Paleo, Keto, Low Carb, GAPS or Gluten-free by using your favorite bread. You can also make this recipe with brioche or challah for a white bread, non-gluten-free base. Whatever your diet, this recipe is indulgent and perfect, a great Instant Pot dessert or snack!
Instant Pot desserts
One of the greatest allures of the Instant Pot is not just the ease with which it produces soups and stews, but its ability to make puddings, breads and yogurts.
This versatile appliance coaxes creativity and the desire to make healthy comfort foods in a new and easier way.
Bread pudding is one of the desserts that calls to me each fall and winter — now made easier with the Instant Pot.
Here‘s the Instant Pot I have.
Is Instant Pot Bread Pudding just for dessert?
Nope! This recipe can be as healthy or as indulgent as you want. Here’s how:
- Choose the loaf of bread you use: homemade or store-bought. You can make a loaf really high in protein or fat, which makes this treat even more suitable for a breakfast meal. You can also use a more enriched dessert bread, which makes this treat more like dessert.
- Choose the milk: So for Keto and Low Carb, that can be heavy cream combined with rich nut milks that are low in carbs. For Paleo/Primal, this can be raw milk or cream, coconut milk or cream, or your favorite nut or seed milk. GAPS can use fully cultured sour cream, coconut milk, homemade nut or seed milk or a combination.
- Choose the sweetener: low carb sweetener for Keto and Low Carb, honey for GAPS, pure maple syrup, honey or coconut sugar for Paleo. And certainly, you can use part monk fruit or stevia to reduce the “sugars” even more if you prefer. I don’t recommend using only monkfruit or stevia, because this will change the texture of the pudding.
Bread, milk and sweetener options include:
- Best Paleo Bread (high protein)
- Keto/Low Carb, Paleo, GAPS and Gluten-free Macadamia Nut Milk (a good option especially if you use part coconut cream, heavy cream or sour cream for GAPS)
- Erythritol and Monk Fruit Sweetener, Pure Monk Fruit or Stevia for Keto/Low Carb
Instant Pot Bread Pudding (Gluten-free, Paleo, Keto, GAPS)
Instant Pot Bread Pudding can be made with any loaf of bread, rich and decadent or healthy and high in protein! Make it for dessert or for a meal or snack.
Servings: 10 generous servings
Calories: 94kcal
Cost: $5
Equipment
Ingredients
- 1 loaf bread : grain-free, sourdough, gluten-free, challah or brioche — your choice!
- 2 cups full fat milk , preferably raw or coconut; or heavy cream + low carb nut milk for keto/low carb; homemade nut milk if creamy and high fat; sour cream + nut or coconut milk for GAPS
- 4 whole eggs
- ½ cup pure maple syrup , preferred low carb sweetener or raw honey for GAPS
- ½ cup butter or preferred traditional fat, melted
- 2 egg yolks
- 1 Tablespoon real vanilla extract
- ¼ teaspoon sea salt
Instructions
- 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.
- Place the following items into blender: milk (or cream), eggs, yolks, maple syrup (or low carb sweetener), vanilla and sea salt. Blend for 10 to 15 seconds, then, with motor still running, add melted butter through the door in lid.
- 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.
- 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.
- 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 toppings.
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.
Or use challah or brioche bread if you eat grains and want the dessert rich and decadent.
The following nutritional facts are for the Keto and Low Carb version of this recipe.
Nutrition
Calories: 94kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 141mg | Potassium: 4mg | Sugar: 1g | Vitamin A: 335IU | Calcium: 7mg | Iron: 0.1mg
Toppings, add-ins and leftovers
Caramelized Pears (or green apples/chayote squash for low carb) make an amazing topping option, suitable for most diets and seasonal each fall and winter. See that recipe below.
Leftovers are great with milk or cream poured over the top and a bit of extra sweetener.
Other toppings
- Enjoy Bread Pudding with berries or berry compote
- Milk, cream or whipped cream
- Applesauce or sautéed sweetened apples and their juices
- Add some chocolate chips! Look for Fair Trade or Fair Trade & Low Carb chips
What add-ins for bread pudding
This pudding is so versatile! Great plain, you can also layer in fun add-ins:
- Raisins and cinnamon (not Keto/Low Carb)
- Diced and peeled apples and cinnamon
- Chocolate chips
- Other dried fruits including chopped cherries and figs (not Keto/Low Carb)
Sautéed Caramelized Pears
A special way to heighten pears' natural sweetness is to sauté and caramelize them!
Servings: 4 servings
Calories: 285kcal
Cost: $3
Equipment
- saute pan
Ingredients
- 2 large Bartlett pears a bit under-ripe, peeled and sliced (or use peeled Granny Smith apples for lower carbs)
- ½ cup heavy cream preferably raw (or coconut cream can be used)
- ¼ cup butter preferably pasture-raised, (or coconut oil, ghee or lard)
- ¼ cup maple syrup or favorite liquid low carb sweetener for low carb version
- 1 Tablespoon vanilla extract
- ⅛ teaspoon sea salt
Instructions
- Melt butter in large cast iron skillet over medium-high heat. Add pears and sea salt. Sauté until pears begin to brown and soften a bit, about 8-10 minutes.
- Reduce heat to low. Add maple syrup (or liquid low carb sweetener), stirring to coat. (Be careful; the pan's contents will sizzle and steam a bit.) Add vanilla. Add cream and de-glaze the pan, using the steam and your spatula to scrape up any bits that are stuck to the pan. Stir in bits, and turn off heat.
- Garnish bread pudding with pears and sauce.
Notes
The following Nutritional Facts are for the Keto and Low Carb version of this recipe, using Granny Smith apples and low carb liquid sweetener.
Nutrition
Calories: 285kcal | Carbohydrates: 8g | Protein: 1g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 187mg | Potassium: 137mg | Fiber: 4g | Sugar: 11g | Vitamin A: 825IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 0.2mg
Renee Kohley says
Oh my! My girls would LOVE this! And those pears to go with are just perfect!
Emily @ Recipes to Nourish says
Oh my goodness can I please come stay with you?! This made me swoon. I love your food so much! LOVE this recipe!!!
Carol @studiobotanica says
WOW. I’m with Emily.. We need to plan an iPot party and swoon together.
ONE more reason to purchase one!!
Kassia says
Megan, I just made this for our belated Christmas breakfast. I couldn’t wait to comment. It is DELECTABLE. I added raisins in with the chunks of sourdough bread, a tablespoon of cinnamon in the custard, and instead of pears, used 3 ripe bananas. Oh my word. It was incredible. Thank you for sharing reliable, easy to follow, and delicious recipes!!!
Megan Stevens says
Yay!! So glad to hear it!! Delighted. 🙂 Thank you for sharing your experience and variations! My family would love the bananas!
Callie Jordan says
I had to laugh when I was making this, because of course I made so many substitutions. I’m waiting for it to come out of the pot and cool down enough to taste but I can’t imagine that it won’t be just fine.
First of all I had to cut the recipe in half for my 2 qt pot. Then I used vanilla coconut creamer instead of vanilla or sugar or milk.
I really do need to get a larger pot so I can make all these desserts. Next I’m trying the tapioca and the rice pudding. Thanks for the inspiration.
Megan Stevens says
Ha, I know how that is, Callie! 😉 I hope it turned out great. You’re welcome and best!
Lindsey Dietz says
What could be better than warm bread pudding for dessert (or breakfast!)?? I just love the Paleo bread option, too!
Megan says
Ha, I agree! I really love it for breakfast best, and that it’s all ready to go when we’re hungry! Thank you!
Daniela says
Whoa this looks insanely delicious! I could go for some of that right now! Yum!
Megan says
Thanks Daniela! Me too, actually. It’s morning here, and I really love it for breakfast with warm raw milk poured over the top. 🙂
Shelby @F\ says
Gasp! I actually never had bread pudding- can you believe it? Looks tasty though!
Megan says
This is a good one to start with Shelby, because it’s wholesome, healthy and yummy. When I was younger I liked the bread puddings that were really gooey and sweet. But I don’t love sugar anymore. I much prefer wholesome comfort foods. I hope you enjoy this version.
linda spiker says
I love bread pudding but have never made it in the instant pot! What a great idea!
Megan says
Thanks, Linda! I hope you get to. Pretty magical in its own way. 🙂
Nadia says
Oh my goodness this sounds amazing! And so perfect for the fall 🙂
Megan says
Thanks Nadia! I agree. 😉 Enjoy!!
Jessica Fishman Levinson says
I, too, love how versatile the instant pot is! This bread pudding looks so comforting and delicious! And the sauteed caramelized pears are divine!
Megan says
Thank you Jessica. I love fall and cooked pears!! Super excited for this time of year and all the cozy foods like bread pudding! Yes, so true about the IP!! Thanks for your comment!
hybridrastamama says
I LOVE me some bread pudding. I love me some Instant Pot! You see where I am going with this…? I cannot wait to tryt his recipe out!
Megan says
Terrific LOL, enjoy!!
Irena Macri says
Oh, you speak my language with this recipe. Perfect for the arrival of fall, it is such a comforting dessert and now I can make it in my Insta. Yay!
Annemarie says
I love using my Instant Pot for baking. Can’t wait to try this!
STACEY CRAWFORD says
I miss bread pudding! My Mom’s Dutch bread pudding is not GF or healthy but I still miss it! I will have to this in my IP. It looks delish!
Raia says
I loooooove bread pudding! And I love my Instant Pot, too. 😉 Double win!
ChihYu says
I love the simplicity of this bread pudding! The fact that you can use any bread and make it in the Instant Pot is fantastic! So delicious and comforting!
Jean Choi says
Whaaat, I miss bread pudding SO MUCH, and I love that you were able to recreate a paleo version! Love that you can make it in the IP and I can’t wait to try it out.
Hope says
I love how you can make this in the Instant Pot! I haven’t had bread pudding for years (my Nana used to make it) can’t wait to give this a try!
linda spiker says
Bread pudding is one of my favorite desserts. I had NO idea you could make it in the instant pot!
paleoglutenfreeguy says
I really thought I’d probably not eat bread pudding again so I can’t believe how easy you’ve made this for everyone. Thanks so much!
Zuzana says
This looks so yummy. I have to really make it this week. Love anything in an Instant Pot.
Jenni LeBaron says
Making bread pudding in the instant pot is such a brilliant idea! This dessert is one of my favorite childhood holiday favorites and I can’t wait to give your recipe a try!
Robert L Fowler says
Have you converted this for an oven recipe? I like the ingredients, but the Instant pot has a tendency to be unpredictable or burn. I get that this is for Instant pot, but hoping for some guidance…
Megan says
Hi Robert, I’m sorry; I haven’t tried this recipe in the oven. I don’t think you’ll find any risk of burning with the IP and this recipe, if you’re at all interested in that option, because the water around the trivet keeps everything moist, and it doesn’t evaporate.