Cinnamon Raisin Bread Pudding


  • 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
  • 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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