How to Make One-Pot Apple Cinnamon Bread Pudding
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Grease a 7-inch oven-safe dish with 1 tablespoon butter. Place cubed bread and chopped apples in the dish and sprinkle with raisins.
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In a mixing bowl, whisk together eggs, milk, sugar, cinnamon, vanilla, salt, and the remaining melted butter.
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Pour the egg mixture evenly over the bread and apples. Gently press the bread so it soaks up the custard.
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Cover the dish tightly with foil. Pour 1 1/2 cups water into the Instant Pot liner and place the trivet inside. Set the covered dish on the trivet.
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Seal the lid and cook on Manual/High Pressure for 22 minutes. Allow a 10-minute natural release, then quick release any remaining pressure.
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Carefully remove the dish. Let cool 5 minutes before serving warm.
Pro Tips for Perfect One-Pot Apple Cinnamon 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.