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Instant Pot Bread Pudding with optional Caramelized Pears and optionally grain-free/Paleo.
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Instant Pot Bread Pudding

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.
Course Breakfast, Dessert, Snack
Cuisine American, British, French
Keyword bread pudding, instant pot, keto, low carb, paleo
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 10 generous servings
Calories 94kcal
Author Megan
Cost $5

Equipment

  • Instant Pot

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
  • 1/2 cup pure maple syrup , preferred low carb sweetener or raw honey for GAPS
  • 1/2 cup butter or preferred traditional fat, melted
  • 2 egg yolks
  • 1 Tablespoon real vanilla extract
  • 1/4 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. (It's less than $70 on sale right now! :) )

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