• ▢ 1 ½ cups Water, for the pressure cooker
• ▢ 2 Tbsp Dark Rum*
• ▢ ½ cup Raisins
• ▢ 7 cups Day Old Brioche or Challah Bread, cut or torn into cubes
• ▢ ½ cup Pecans, chopped
• ▢ 2 Eggs
• ▢ ¼ cup Sugar
• ▢ ¾ tsp Vanilla
• ▢ ¾ tsp Cinnamon
• ▢ 1 Pinch of Salt
• ▢ ⅛ tsp Nutmeg
• ▢ 1 ¼ cups Half and Half, or milk
• ▢ 2 Tbsps Butter, melted

Bread Pudding Rum Sauce (or omit rum and use extract)

• ▢ 4 Tbsps Butter
• ▢ ¼ cup Sugar
• ▢ ⅓ cup Heavy Cream
• ▢ 1 Tbsp Dark Rum*
• ▢ ⅛ tsp Vanilla

• Begin by soaking your raisins: submerge them in the dark rum for 15-30 minutes to allow them to plump up and absorb the rich flavor. If omitting rum, use hot water or hot apple juice instead. Do not discard the rum after soaking, as you’ll use it for the sauce. Set the raisins aside.
• Prepare your cooking vessel: generously spray or butter a 1.5 to 2 quart oven-safe dish. This prevents sticking and ensures easy removal of your bread pudding. Many find the 7″x3″ ekovana Stackable Stainless Pans or a Fat Daddio’s 7″x3″ push pan work perfectly for the Instant Pot.
• In a large mixing bowl, combine your day-old bread cubes and chopped pecans. Toss them gently to ensure an even distribution. Set this mixture aside for now.
• In a separate bowl, prepare your rich custard base: whisk the eggs and sugar vigorously until they are well combined and slightly frothy. This helps dissolve the sugar and create a smooth custard.
• To the egg mixture, add the vanilla extract, cinnamon, a pinch of salt, nutmeg, and the half and half (or milk). Whisk everything together thoroughly until all ingredients are fully incorporated and the mixture is smooth.
• Slowly drizzle in the melted butter while continuously whisking the custard mixture. Keep whisking until the butter is fully emulsified and no streaks remain, creating a cohesive and rich liquid.
• Retrieve the plumped raisins from their rum (or water/juice) soak, reserving the rum if you plan to use it for the sauce. Add the raisins to the bread cubes and pecans, tossing gently to distribute them evenly among the bread.
• Pour the prepared custard mixture evenly over the bread cubes. Lightly mix the bread and custard to ensure all the bread pieces are well coated and begin to absorb the liquid. Transfer this mixture into your prepared oven-safe pan. Gently press down on the bread with the back of a spoon or spatula to help it fully absorb the custard and ensure a dense, moist pudding.
• Cover the pan tightly with aluminum foil. For best results, spray the underside of the foil lightly with non-stick spray to prevent any sticking to the pudding surface during cooking.

Cook the Bread Pudding in the Instant Pot

• Pour 1 ½ cups of water into the inner liner of your Instant Pot or pressure cooker. This creates the steam needed for pressure cooking.
• Using a silicone sling or the handles of your Instant Pot trivet/rack, carefully lower the prepared pan of bread pudding into the pressure cooker’s pot. Ensure the pan sits securely on the rack and does not touch the bottom of the inner pot directly.
• Secure the lid on the Instant Pot, twisting it until it locks into place. Make sure the Steam Release Knob is set to the “Sealing” position (if applicable for your model, not “Ultra”).
• Select the “Manual” or “Pressure Cook” button, or use the dial on models like the Ultra. Adjust the cooking time to 30 minutes using the “+” or “-” buttons, or the dial.
• Once the cook cycle completes, allow the pot to naturally release pressure for 15 minutes. This gentle release helps the pudding set properly and prevents it from cracking. After 15 minutes, carefully manually release any remaining pressure by turning the knob to “Venting” (or pushing the quick release button on Ultra models).
• When the floating valve (pin) in the lid drops down, it is safe to open the lid. Open it away from your face to avoid residual steam. Carefully remove the pan from the Instant Pot using the sling or trivet handles. I highly recommend using silicone mitts for this step, as the pan will be very hot!
• Let the bread pudding sit, covered, for a few minutes while you prepare the irresistible rum sauce. This resting period allows the pudding to settle further and maintain its perfect texture.

Crafting the Perfect Bread Pudding Sauce

• In a small saucepan, combine the butter and sugar. Melt them together over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is smooth and slightly bubbling.
• Whisk in the heavy cream, the reserved rum (if using), and the vanilla extract. Continue whisking gently to ensure all ingredients are well blended.
• Bring the mixture to a low boil, stirring frequently, then reduce the heat to a low simmer. Allow the sauce to cook for 5 to 7 minutes, stirring often, until it slightly thickens and achieves a luscious consistency.
• Remove the saucepan from the heat and carefully transfer the warm rum sauce to a small pitcher or gravy boat for elegant serving.
• Serve your warm Instant Pot Bread Pudding with generous drizzles of the rum sauce, or enjoy it plain for a simpler, yet equally delicious, experience.

Serving Suggestions: This bread pudding is fantastic on its own, but also pairs wonderfully with a scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or a dusting of powdered sugar.

Storage: Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warm through.

Inspired by “Boozy Bread Pudding” from Pioneer Woman Cooks “A Year of Holidays”, p. 340.

Nutrition