Instant Pot Bread Pudding With Bourbon Sauce
An impressive and comforting dessert, this bread pudding can be prepared in an Instant Pot without needing an oven.
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Instructions
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Preheat the oven to 325 F if toasting bread.
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Toast fresh bread cubes at 325 F for 10-12 minutes until dry; skip if bread is stale.
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Generously butter a 2-quart round baking pan, adding greased parchment to the bottom if desired for removal.
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Combine bread cubes, raisins, and pecans in a large bowl.
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Whisk together half-and-half, 2/3 cup sugar, eggs, egg yolk, 1 teaspoon vanilla, cinnamon, nutmeg, salt, and melted butter in a medium bowl.
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Pour custard over the bread mixture, stir to coat, then spoon into the prepared pan.
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Pour 1 1/2 cups water into a 6-quart Instant Pot.
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Butter foil, cover the pudding pan with it (buttered side down), and place the pan on a sling or rack inside the Instant Pot.
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Lock the lid, set the steam vent to sealing, and pressure cook on high for 42 minutes, then natural release for 12 minutes.
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Quick release remaining pressure, remove the lid, transfer pudding to a rack, let stand 5 minutes, then remove foil.
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For the sauce, melt 6 tablespoons butter in a saucepan, add 2/3 cup sugar, heavy cream, and bourbon (or juice).
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Bring sauce to a boil, reduce heat, and simmer for 3-4 minutes. Stir in 1/2 teaspoon vanilla and let cool slightly.
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Once the pudding is cool enough, run a knife around the pan and invert onto a plate, or spoon directly into bowls.
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Serve the warm sauce with the bread pudding.