Arlene’s Instant Pot Bread Pudding
You will need a 5 cup Bowl to fit into your pressure cooker (I use a Stainless steel) for “Pot in pot” cooking method.
6 slices of cinnamon/raisin bread (dried out) Cut up
In mixing bowl combine until well mixed for custard:
3 large eggs
3 cups of milk
1 tsp vanilla
1/2 tsp salt
1/2 to 3/4 cup sugar…to your taste
Cinnamon to your taste. Or nutmeg. Or raisins
Butter bowl. Put bread pieces into bowl.
Pour custard over bread pieces. Let stand 15 minutes to let bread absorb egg mixture.
Dot with 1 tbsp butter.
Cover bowl tightly with alum foil that has been buttered.
Put trivet/steaming rack into the inner pot, add 2 cups water.
If you don’t have a suitable “pot lifter”, make a “sling” of alum foil to make it easy to lift the hot bowl out the the PC.
Lower bowl into PC pot.
Lock lid. For the Instant Pot… I used manual setting on HI and set for 25 minutes. I used a natural release for 15 minutes then a quick release to release the balance of the pressure.
Lift out of PC Pot. There might be some water on top of the foil. Just soak that up with a towel and puncture a few holes in foil while cooling. We like our pudding cold, so I would refrigerate. It would be heavenly warm.
This thickens as it cools.