Ingredients
Scale
- 6 cups stale brioche or French bread, cut into 1-inch cubes
- 3 large eggs
- 1 ½ cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup melted butter
- Optional: ½ cup raisins or semi-sweet chocolate chips
- 1 cup water (for the Instant Pot base)
Instructions
- Start by cubing your bread into uniform 1-inch pieces. In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and nutmeg until the mixture is smooth and the sugar begins to dissolve. Pour the melted butter over the bread cubes in a separate bowl and toss them gently to coat. This adds a richness that sets this recipe apart.
- Pour the egg mixture over the bread cubes. Use a spatula to gently fold the bread into the liquid, ensuring every piece is submerged. If you are using raisins or chocolate chips, fold them in now. Let the mixture sit for about 2 to 3 minutes; this allows the bread to soak up the custard, which prevents dry spots in your finished pudding.
- Grease a 6-inch or 7-inch cake pan or a heat-proof glass bowl that fits inside your Instant Pot. Transfer the soaked bread mixture into the prepared pan. Pour 1 cup of water into the bottom of the Instant Pot inner pot and place a trivet inside. Carefully lower the cake pan onto the trivet. If you want a softer top, cover the pan loosely with foil; leave it uncovered for a slightly firmer texture.
- Close the lid and set the valve to the “Sealing” position. Select “Manual” or “Pressure Cook” on high pressure for 15 minutes. Once the timer beeps, allow a natural pressure release for 5 minutes, then carefully turn the valve to “Venting” to release any remaining steam. Remove the pan using heat-resistant mitts.
- Let the bread pudding cool for a few minutes in the pan to set. Serve it warm directly from the pan or scoop it into individual bowls. Top with a drizzle of caramel sauce, a scoop of vanilla ice cream, or a dusting of powdered sugar for a professional finish.
- Cook Time: 20 minutes