Cinnamon Raisin Bread Pudding

By: Instant Pot Recipe Collection Cookbook

Cinnamon Raisin Bread Pudding
cuisine icon Course
Dessert
cuisine icon Difficulty
Medium
cuisine icon Duration
1-2 hours
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
1-2 hours, 6-8 servings, contributed, cook 35 min, dark rum, dessert, egg yolk, egg yolks, eggs, french bread, granulated sugar, ground cinnamon, ground nutmeg, medium, milk, prep 25 min, pressure cook, raisins, sugar, vanilla, vegetarian, whipping cream

prep icon Prep Time
25 min
cook icon Cook Time
35 min

serving icon Servings
6-8 servings
Ingredients
  • 4-5 cups French bread
  • 1 cup raisins
  • 2 cups milk
  • 2 eggs
  • 1 egg yolk
  • 1/4 cup granulated sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 egg yolks
  • 1/4 cup sugar
  • 1 cup whipping cream
  • 2 tablespoons dark rum
  • 1/4 teaspoon Vanilla
Instructions
  • Spray 6 inch to 7 inch soufflé dish or round baking dish that fits inside Instant Pot with nonstick cooking spray.
  • Combine bread cubes and raisins in prepared dish; toss to distribute raisins evenly.
  • Whisk milk, eggs, egg yolk, sugar, cinnamon and nutmeg in medium bowl until well blended. Pour over bread mixture; press bread down into liquid. Cover dish tightly with foil; let stand 15 minutes.
  • Pour 1 1/2 cups of water into Instant Pot. Place soufflé dish on rack; lower into pot using handles of rack.
  • Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 35 minutes. Meanwhile, prepare Vanilla Rum Sauce, if desired.
  • When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
  • Use handles of rack to remove dish from pot. Remove foil; serve bread pudding warm with sauce.
  • Beat egg yolks and sugar in small bowl until light and fluffy.
  • Heat whipping cream to a simmer in medium saucepan over medium-high heat.
  • Slowly add egg yolk mixture, whisking constantly 2 minutes. Remove from heat; strain into medium bowl.
  • Stir in 2 tablespoons dark rum or brandy and 1⁄4 teaspoon vanilla. Serve warm or at room temperature. Makes about 1 1⁄4 cups.
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