Bread Pudding


  • 12 oz (300 g) stale bread
  • 3.5 fl oz (400 cc) evaporated milk
  • 13.5 fl oz (400 cc) fresh milk
  • 1 tsp vanilla
  • 1 cup light brown sugar
  • 7 eggs
  • 1 cup sugar for the caramel sauce
  • Zest of 2 oranges
  • ½ cup black raisins
  • To make the caramel sauce, put the sugar in a pan over low heat and wait for the sugar to melt, without stirring, until it turns a light golden caramel color. You can move the pan around as the sugar melts, but don’t stir with a spoon, just move the pan. Pour the caramel sauce in the mold and move it around so that it covers the bottom and sides.
  • Tear the stale bread into cubes and soak in the milk.
  • Beat the eggs by hand and mix with the sugar, vanilla, and orange zest. This is when you would add in the raisins that have been rehydrated in hot water.
  • Combine the egg mixture with the soaked bread mixture.
  • When the caramel sauce hardens in the mold, add the entire mixture and cover the mold with foil.
  • In the Instant Pot® inner pot, add 2 cups water and insert the rack. Place the mold on the rack.
  • Close and lock the Instant Pot® lid, making sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 40 Minutes.
  • Let cool before unmolding. Even better the next day, as that gives it time to set more. Store in the refrigerator and serve topped with the caramel sauce.
Previous Next