Instant Pot Bread Pudding

Looking for something special for breakfast? This Instant Pot Bread Pudding is the recipe for you!

This creamy, custardy dessert can easily be made in your pressure cooker. It’s the perfect recipe for utilizing leftover bread that has gone stale. It’s so creamy and decadent that it can be served for dessert just as easily as breakfast.

Why This Recipe Works

This recipe is very similar to a French toast casserole but upgraded with mix-ins like raisins and pecans. The bread gets covered with a custardy mixture of eggs, milk, and sugar, which makes it a delicious, creamy texture when it’s cooked in the Instant Pot.

The best part of this recipe is the sauce that goes on top. It’s a combination of butter, sugar, heavy cream, and vanilla, that when combined makes a sweet syrup. So you don’t even need to add any syrup or caramel on top of this! Although you can, if you’re serving for dessert or just like things really sweet 🙂

Although the sauce does require a small pot, it comes together super quickly. All you have to do is heat the ingredients in a pot together until boiling, then pour it on top of the bread pudding when it’s fresh out of the Instant Pot. It’s so quick and easy!

Instant Pot Bread Pudding Recipe Video

Recipe Ingredients

Bread – You can use old or fresh bread, but I find stale bread to work a little better at absorbing the batter. French bread is great. If you go shopping, buy a loaf of cinnamon bread.

Eggs – eggs are essential to making the creamy custard mixture! They cannot be omitted.

Sugar – I use granulated sugar, but brown sugar works too.

Vanilla – you can use vanilla extract, vanilla pasta, or scrape out the insides of a vanilla bean.

Cinnamon – add cinnamon to taste or use a pumpkin pie spice mixture instead of the cinnamon and nutmeg.

Nutmeg – use freshly grated nutmeg for an aromatic experience 🙂

Raisins – if you don’t like raisins, these can be omitted. You could also substitute dried cranberries.

Pecans – you can use almonds, walnuts, or any type of nuts you like, although pecans are my favorite for this recipe. You can also leave them out if you’re allergic.

Milk – use whole milk for the creamiest texture. Nonfat milk also works if you’re trying to cut down on fat.

How to Make Instant Pot Bread Pudding

Gather all the necessary ingredients.

Instant Pot Bread Pudding

So, now our recipe is divided into two basic parts.

Bake the Soaked Bread:

Take a bowl and crack 2 eggs into it.

Instant Pot Bread Pudding

Whisk and mix sugar to it also.

Instant Pot Bread Pudding

Add Vanilla to the egg mixture.

Instant Pot Bread Pudding

Add a teaspoon of Cinnamon (or skip it if you are using Cinnamon Bread.)

Now we’ll add the grated nutmeg.

Remember to add a pinch of salt to maintain the taste.

Now add milk and butter, and mix it all together.

Take a baking pan and spray with it cooking spray.

Add the cubed bread to it.

Pour the mixture evenly over the bread to soak the bread.

Add the toppings next. We have added Raisins…

…as well as some Pecans for our toppings.

Set the trivet in the pot and add water.

Cover the pan with aluminum foil. Then, set the pan on top of the trivet, and set the Instant Pot to High Pressure for 30 minutes.

Prepare the Sauce:

Meanwhile, let’s make the sauce.

Take a pan and add butter to it.

Add sugar to the melted butter.

And oh, the heavy cream is a must!

We’ll add vanilla and stir so the sauce doesn’t burn.

Wait & let the mixture come to a boil.

Afterward, dish it out and wait for the bread to be baked.

Now, carefully remove the pan from the Instant Pot.

Instant Pot Bread Pudding

Pour the sauce onto the baked bread.

Top with any additional toppings that you prefer.

Serve warm and enjoy 🙂

Instant Pot Bread Pudding

Recipe Notes

  • Have you ever gone to make French toast batter, and the cinnamon just sits on top and doesn’t incorporate well? To avoid this, mix the cinnamon with the milk first, then add to the other ingredients. It will mix better this way.

How to Serve Bread Pudding

This Instant Pot Bread Pudding recipe is perfect for a variety of toppings! Some of my favorites are banana chips, chocolate chips, cinnamon, caramel, and maple syrup.

I love to serve warm bread pudding for breakfast with a big glass of orange juice or a hot cup of tea. Serve alongside Instant Pot Breakfast Casserole and  hard-boiled eggs for a complete delicious brunch spread!

Instant Pot Pudding Recipes

If you liked this Instant Pot Bread Pudding recipe, try these pudding recipes too, all made right in the Instant Pot!

Instant Pot Tofu Pudding

Instant Pot Tapioca Pudding

Instant Pot Rice Pudding

And while this recipe isn’t technically pudding, bread pudding tastes very similar to Instant Pot French Toast.

Instant Pot Bread Pudding

FAQ About Bread Pudding

What should I do with the leftovers?

This Instant Pot Bread Pudding can be covered and refrigerated for up to 4 days. To reheat, keep the foil on, and warm in a preheated 350 °F in the oven for 15 to 20 minutes.

Can I cut this recipe in half?

Yes, absolutely! If you’re cooking for one or two, it’s easy to make a half batch of this Instant Pot Bread Pudding recipe. Simply cut all the ingredients in half and reduce the cooking time to 20 minutes. You may want to use a smaller pan that better accommodates that amount if you have one.

Instant Pot Bread Pudding
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Bread Pudding, Instant Pot Bread Pudding
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
  • 1/8 tsp nutmeg grated
  • 4 cup bread cut into 1 inch cubes
  • 2 eggs
  • 1/2 cup sugar divided
  • 1 tsp vanilla divided
  • 3/4 tsp cinnamon
  • salt a pinch
  • 4 tbsp butter divided
  • 1 ¼ cup milk
  • 1/2 cup raisins
  • 1/2 cup pecans
  • 1 ½ cup water to the Instant Pot
  • 1/3 cup heavy cream
  • In a bowl whisk 2 eggs.
  • Add ¼ cup of sugar, ¾ tsp vanilla, 2 tbsp butter, nutmeg, cinnamon, salt and milk to the bowl and mix.
  • Spray a baking pan (that fits your Instant Pot) with cooking spray.
  • Place the bread pieces inside the baking pan.
  • Pour the mixture into the bowl.
  • Add raisins and pecans on top and cover with aluminum foil.
  • Add water to the Instant Pot and place a trivet.
  • Place the baking pan on the trivet and close the lid.
  • Cook on high pressure for 30 minutes.
  • When cooking time is complete, wait for a natural pressure release.
  • Meanwhile, in a small pan melt 2 tbsp off butter.
  • Add ¼ cup of sugar, heavy cream and ¼ tsp vanilla and mix until boiling.
  • Open the lid, and pour the sauce over the bread.
  • Serve and enjoy 🙂
Calories: 4137kcal Carbohydrates: 654g Protein: 129g Fat: 118g Saturated Fat: 39g Polyunsaturated Fat: 30g Monounsaturated Fat: 41g Trans Fat: 1g Cholesterol: 473mg Sodium: 5300mg Potassium: 3203mg Fiber: 50g Sugar: 179g Vitamin A: 2286IU Vitamin C: 7mg Calcium: 1903mg Iron: 38mg



This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

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