How to Make Instant Pot Cinnamon Raisin Bread Bowls
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Grease four heat-safe bowls. Divide cubed bread and raisins among bowls.
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In a mixing bowl, whisk eggs, milk, cinnamon, sugar, vanilla, and salt.
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Pour evenly over bread. Lightly press bread to soak custard.
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Cover each bowl with foil. Place 1 cup water and trivet in Instant Pot. Arrange bowls on trivet.
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Cook on Manual/High Pressure for 14 minutes. Quick release.
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Remove bowls carefully; let cool 5 minutes before serving.
Pro Tips for Perfect Instant Pot Cinnamon Raisin Bread Bowls
- 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 cubed sandwich bread, 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 Instant Pot Cinnamon Raisin Bread Bowls?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Instant Pot Cinnamon Raisin Bread Bowls?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for cubed sandwich bread?
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.