Maple Bread Pudding

By: Ruth McCusker

Maple Bread Pudding
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 4 people, brown sugar, contributed, cook 40 min, dessert, easy, eggs, maple syrup, milk, modern, nutmeg, nuts, prep 2 min, pressure cook, Ruth McCusker, salt, slices bread (any kind), vanilla

prep icon Prep Time
2 min
cook icon Cook Time
40 min

serving icon Servings
4 people
Ingredients
  • 4 slices bread (any kind)
  • 2 eggs
  • 1 1/4 cup milk
  • 1/4 cup brown sugar
  • 1/3 cup maple syrup
  • 1/8 tsp salt
  • 1/8 tsp nutmeg
  • 1/2 tsp Vanilla
  • 1/2 cup nuts
Instructions
  • Whisk together everything except the bread. Pour over the bread and let it soak in for a few minutes. Spray a 6-cup bundt pan, a 6 or 7-inch cake pan or casserole dish with cooking spray. Pour the whole mixture into the pan and cover it with tin foil.
  • Put 1 1/2 cups water in the Instant Pot. Put the pudding on the trivet in the IP, close the lid and make sure the valve is set to Sealing. Push the Pressure Cook (or Manual) button and use the + or – button to get to 25 minutes. Pan size doesn't matter – 25 minutes for all. { "operation": "Preset", "preset": "Manual", "message": "CountDown", "sound": "LongBeep", "holdPressure": "High", "adjust": "Normal", "duration": 25}]' />
  • When it beeps that it's done, leave it for a 10 minute natural release. Then flip the valve from Sealing to Venting for a quick release of any remaining pressure and when the pin drops, open the pot. Lift the pudding out and remove its “tin foil hat.”
  • Leave it to cool on the counter for a few minutes and then invert onto a plate. Serve warm or chilled with whipped cream, ice cream or caramel sauce.
  • This can take less than 3 minutes to throw together. And it is SO delicious. A real, old-fashioned taste from my childhood.
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