Berry Vanilla Instant Pot Bread Pudding | Budget-Friendly Instant Pot Meals

🛒 About Berry Vanilla Instant Pot Bread Pudding

4 cups day-old sandwich bread, cubed
1 cup frozen mixed berries
1 1/4 cups milk (dairy or non-dairy)
2 large eggs
1/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 tablespoon butter, melted

👨‍🍳 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: You can prepare ingredients the night before and cook fresh.
Storage: Store leftovers in an airtight container for up to 3 days.
Substitutions: Feel free to swap vegetables or proteins based on preference.
Cooking Time: Adjust cooking time based on your equipment and preferences.

❓ Frequently Asked Questions

Can I make this ahead?

Yes, prepare components in advance and assemble or reheat before serving.

Can I swap ingredients?

Absolutely—adjust proteins, vegetables, or spices to fit your preferences.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days; reheat gently.