Recipes
Maple Bread Pudding
4 people
30-60 min
Easy
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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About the chef
Ruth McCusker
Ruth "Rootitoot" McCusker was a beloved figure in the cooking community, known for adapting her cherished family recipes for the Instant Pot® and sharing them through her popular Rootitoot Cookbook series. Her passion for cooking and helping others shone through her active engagement in social media, where she built a close-knit community she affectionately called her “Secret Garden.” Ruth’s humility, generosity, and commitment to helping others succeed in the kitchen earned her a devoted following. Despite her private nature, Ruth touched thousands of lives with her exceptional recipes and warm spirit. She never sought attention but was driven by a desire to bring joy to families through great meals. Her untimely passing in February 2020 was a profound loss to her community, her two children, Brian and Linda, and her grandchildren, Wyatt, Helena, and Rosalee. Ruth's legacy lives on through her son, Brian Wilkowski, who worked closely with her on the Rootitoot cookbooks and is dedicated to continuing her vision. Together with her loyal team of admins, Brian ensures Ruth’s culinary magic and community spirit will endure through her website, Facebook group, and future cookbooks.
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