Description
This Instant Pot Bread Pudding is a rich, comforting dessert made with brioche or challah bread soaked in a spiced custard infused with dark rum and raisins. Cooked under pressure for a moist, tender texture, it’s served with a luscious rum-butter sauce that adds a perfect finishing touch.
Ingredients
Bread Pudding
- 1/4 cup dark rum
- 1/2 cup raisins
- 8 cups brioche or challah bread, cut into 1-2 inch cubes (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
Bread Pudding 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
Instructions
- Soak Raisins: In a small bowl, combine the raisins and 1/4 cup dark rum. Let soak for 15 minutes to plump up the raisins. For an alcohol-free version, substitute warm water instead of rum.
- Prepare Pan: Butter a 7"x3" push pan thoroughly and set aside to prevent sticking.
- Prepare Bread Mixture: Cut the brioche or challah bread into 1-2 inch cubes and place in a large bowl. Add the chopped pecans and toss to combine evenly.
- Make Custard: In another bowl, whisk together the eggs and sugar until well combined. Add vanilla extract, cinnamon, nutmeg, orange zest if using, salt, and milk. Whisk thoroughly until smooth.
- Add Melted Butter: Whisk the melted butter into the custard mixture until fully incorporated.
- Combine Bread and Custard: Pour the custard over the bread cubes and toss until all pieces are evenly coated. Allow the mixture to soak for one hour to absorb the custard. After soaking, fold in the rum-soaked raisins.
- Transfer to Pan: Transfer the soaked bread mixture into the prepared pan. Gently press down on the bread to help it absorb the custard evenly.
- Cover Pan: Cover the pan tightly with aluminum foil to prevent moisture loss during cooking.
- Prepare Instant Pot: Pour 1 1/2 cups of water into the inner liner of the Instant Pot. Using a foil sling or the handles of a trivet or rack, carefully lower the bread pudding pan into the Instant Pot, placing it on the rack or trivet above the water.
- Seal and Cook: Close and lock the Instant Pot lid, ensuring the valve is set to sealing. Pressure cook on high pressure for 30 minutes.
- Pressure Release: Allow a natural pressure release for 15 minutes after cooking completes. Then carefully manually release any remaining pressure by turning the valve to venting.
- Remove Pan: Open the lid and carefully lift the bread pudding out of the Instant Pot.
- Make Sauce: In a small saucepan over medium heat, melt the butter with the brown sugar, stirring until smooth and combined.
- Finish Sauce: Whisk in the half and half, remaining 2 tablespoons dark rum, and vanilla extract. Bring the mixture to a low boil, then reduce heat to low and simmer for 7 to 8 minutes, stirring frequently until thickened.
- Serve: Slice the bread pudding and serve warm drizzled with the rum-butter sauce.
Notes
- Using day-old brioche or challah bread helps the pudding soak up the custard better without becoming overly mushy.
- For a non-alcoholic version, substitute rum with warm water when soaking the raisins and omit rum in the sauce.
- Be sure to use a pan that fits comfortably inside your Instant Pot and is safe for pressure cooking.
- Covering the pan tightly with foil prevents condensation from dripping onto the pudding, ensuring a tender texture.
- Natural pressure release is important for even cooking and to avoid cracking the pudding's surface.
