How to Make Berry Vanilla Instant Pot Bread Pudding
-
Grease a 7-inch oven-safe dish or cake pan. Toss bread cubes and berries in the dish.
-
In a bowl, whisk milk, eggs, sugar, vanilla, and cinnamon. Pour over bread mixture and press gently to soak.
-
Drizzle melted butter over the top.
-
Add 1 cup water to Instant Pot and set trivet inside. Place dish on trivet.
-
Seal lid and cook on Manual/High Pressure for 25 minutes. Natural release for 10 minutes, then quick release.
-
Cool slightly before serving.
Pro Tips for Perfect Berry Vanilla Instant Pot Bread Pudding
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of day-old sandwich bread, cubed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Use the recommended pressure release method, and add a few minutes if you’re cooking thicker cuts or larger batches.
Frequently Asked Questions
How do I store Berry Vanilla Instant Pot Bread Pudding?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Berry Vanilla Instant Pot Bread Pudding?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for day-old sandwich bread, cubed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
An Instant Pot or other electric pressure cooker works best. If using a stovetop pressure cooker, follow equivalent timing and release instructions.
Any allergen notes?
This recipe may contain eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.