Best 3 Pressure Cooker Bread Pudding Recipes

INSTANT POT BREAD PUDDING

Steps:

• Preheat the oven to 300 degrees F. Grease an 8-inch round baking dish (3-quart) with the butter. Set aside.
• Add the bread cubes to a baking sheet and bake until beginning to dry and harden, about 20 minutes.
• Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread and raisins, if using, and stir until completely coated.
• Pour the bread mixture into the prepared baking dish. Tear off a large piece of aluminum foil, about 1 1/2 feet long, and put the baking dish in the center. Wrap the foil around the dish, folding down the sides as needed so the top of the dish isn't covered. Tear off a second piece of aluminum foil, about 2 feet long, and lay the foil in front of you with one of the longer sides closest to you. Fold the foil in half toward you the long way,
• then in half once again, to create a foil sling for the baking dish.
• Add 2 cups water to a 6-quart Instant Pot® and set the rack in the bottom. Put the baking dish in the center of the foil sling, then pick up both sides of the sling and bring them up the sides of the baking dish. Carefully lower the dish onto the rack. Fold down the foil sling as needed so it fits in the pot but does not touch the pudding.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 45 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
• Let cool slightly before serving. Serve warm, at room temperature or cold.

PRESSURE COOKER PUMPKIN BREAD PUDDING

Steps:

• Line a strainer with paper toweling or cheesecloth.
• Add pumpkin and let drain at least 30 minutes.
• Butter a 6 cup pudding mold or baking dish that will easily fit inside the pressure cooker.
• Spread one side of each slice of bread with butter.
• Stack the slices and cut into cubes.
• Place them in the baking dish.
• Whisk the sugar, eggs and egg yolks until light.
• Add milk, pumpkin, brandy, vanilla, salt and nutmeg to taste, and mix well.
• Pour over bread.
• Gently push the bread into the liquid to moisten it.
• Cover baking pan with aluminum foil so no water can get inside.
• Add 2 cups water to the pressure cooker.
• Put the baking dish in the steamer basket and place in the pressure cooker.
• Close pressure cooker and bring up to full pressure.
• Reduce heat to stabilize pressure and cook for 20 minutes Release pressure and remove steamer basket from pressure cooker.
• Carefully pour off any water that has accumulated on top of the foil, then remove the foil.
• Serve warm or at room temperature.
• Bread pudding can be refrigerated for several days.
• Let stand at room temperature for about 15 minutes before serving.

PRESSURE COOKER BREAD PUDDING

Steps:

• 1. I use a 5 cup stainless steel bowl. Be sure this bowl fits into your Pressure cooker.
• 2. Butter the bowl. Cut up bread and put into bowl.
• 3. Whisk eggs, skim milk, vanilla, salt, and sugar together for the custard. Pour custard over the bread and let sit for a few minutes so that the bread absorbs the custard. Dot with the butter. Sprinkle with 1/2 tsp cinnamon. Put trivet into the pressure cooker. Cover bowl with tightly fitting foil. Make a sling of foil to enable the bowl to be lowered and removed from the pressure cooker easily. Once the bowl is in the pressure cooker, add water to come up the bowl about 1/3 of the way (about 3 cups of water). *** Close cooker without pressure regulator. Cook on high heat until steam passes through steam vent. Then place pressure regulator in position. Reduce heat and cook for 15 minutes, ensuring a steady stream of steam from steam vent. Remove cooker from heat and cool under cool running water until the pressure if completely released.
• 4. Open cooker and remove bowl being sure that all water is off the top of the foil. Let pudding cool and serve warm or refrigerate and serve cold.
• 5. You can alter the bread and the liquid measurements depending on how you like the pudding. We prefer a more bready pudding.
• 6. ***These are instructions for the Hawkins Futura Pressure cooker. Please see the specific instructions for your specific Pressure cooker.
• 7. Sometimes I just use regular skim milk if I don't have evaporated in the house.