Cinnamon Raisin Bread Pudding
By :Instant Pot Recipe Collection Cookbook
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Votes: 2
Rating: 5
Rate this recipe!
Course Dessert
Difficulty Medium
Browse Category Dessert, Kid-Friendly
Duration 1-2 hours
Diet Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Bread, Eggs, Sugar
Prep Time 25 minutes
Cook Time 35 minutes
Servings
6-8 servings
Ingredients
  • 4-5 cups French bread cubed in 1-inch cubes, day-old
  • 1 cup raisins
  • 2 cups milk
  • 2 eggs
  • 1 egg yolk
  • 1/4 cup granulated sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups Water
Vanilla Rum Sauce
  • 2 egg yolks
  • 1/4 cup sugar
  • 1 cup whipping cream
  • 2 tablespoons dark rum or brandy
  • 1/4 teaspoon Vanilla
Course Dessert
Difficulty Medium
Browse Category Dessert, Kid-Friendly
Duration 1-2 hours
Diet Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Bread, Eggs, Sugar
Prep Time 25 minutes
Cook Time 35 minutes
Servings
6-8 servings
Ingredients
  • 4-5 cups French bread cubed in 1-inch cubes, day-old
  • 1 cup raisins
  • 2 cups milk
  • 2 eggs
  • 1 egg yolk
  • 1/4 cup granulated sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups Water
Vanilla Rum Sauce
  • 2 egg yolks
  • 1/4 cup sugar
  • 1 cup whipping cream
  • 2 tablespoons dark rum or brandy
  • 1/4 teaspoon Vanilla
Votes: 2
Rating: 5
Rate this recipe!
Instructions
  1. Spray 6 inch to 7 inch soufflé dish or round baking dish that fits inside Instant Pot with nonstick cooking spray.
  2. Combine bread cubes and raisins in prepared dish; toss to distribute raisins evenly.
  3. Whisk milk, eggs, egg yolk, sugar, cinnamon and nutmeg in medium bowl until well blended. Pour over bread mixture; press bread down into liquid. Cover dish tightly with foil; let stand 15 minutes.
  4. Pour water into Instant Pot. Place soufflé dish on rack; lower into pot using handles of rack.
  5. Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 35 minutes. Meanwhile, prepare Vanilla Rum Sauce, if desired.
  6. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
  7. Use handles of rack to remove dish from pot. Remove foil; serve bread pudding warm with sauce.
To Make the Sauce:
  1. Beat egg yolks and sugar in small bowl until light and fluffy.
  2. Heat whipping cream to a simmer in medium saucepan over medium-high heat.
  3. Slowly add egg yolk mixture, whisking constantly 2 minutes. Remove from heat; strain into medium bowl.
  4. Stir in 2 tablespoons dark rum or brandy and 1⁄4 teaspoon vanilla. Serve warm or at room temperature. Makes about 1 1⁄4 cups.