📝 About This Recipe
Transform your morning with this decadent, ultra-moist bread pudding that utilizes the Instant Pot's unique pressure-steaming capability to create a custard texture that is far superior to traditional oven-baking. Infused with warm cinnamon, nutmeg, and aromatic vanilla, this dish turns buttery brioche into a cloud-like breakfast treat. It’s the ultimate comfort food that bridges the gap between a classic French toast bake and a sophisticated morning porridge.
🥗 Ingredients
The Bread Base
- 6-7 cups Brioche or Challah bread (cut into 1-inch cubes and left out overnight to dry)
- 2 tablespoons Unsalted butter (melted, for greasing the pan)
The Custard Mixture
- 4 pieces Large eggs (at room temperature)
- 1.5 cups Whole milk (room temperature)
- 1/2 cup Heavy cream (for richness)
- 1/2 cup Brown sugar (packed)
- 1 tablespoon Pure vanilla extract
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1/2 teaspoon Kosher salt
- 1/2 cup Golden raisins or dried cranberries (optional)
Bourbon Vanilla Glaze
- 1 cup Powdered sugar (sifted)
- 2 tablespoons Maple syrup (Grade A dark preferred)
- 1 tablespoon Bourbon (can substitute with apple juice for alcohol-free)
- 1-2 tablespoons Milk (to reach desired consistency)
👨🍳 Instructions
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1
Generously grease a 7-inch round springform pan or a heat-proof cake pan that fits inside your Instant Pot with the melted butter.
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2
Place the dried brioche cubes into a large mixing bowl. If using raisins or cranberries, toss them with the bread cubes now.
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3
In a separate medium bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until the sugar is fully dissolved and the mixture is pale and frothy.
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4
Pour the custard mixture over the bread cubes. Use a large spatula to gently fold the bread, ensuring every piece is coated. Let it sit for 10-15 minutes so the bread can soak up the liquid like a sponge.
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5
Transfer the soaked bread mixture into the prepared pan, pressing down very lightly to level the top.
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6
Cover the pan tightly with aluminum foil. This prevents excess steam from making the top of the pudding soggy.
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7
Pour 1.5 cups of water into the bottom of the Instant Pot inner pot. Place the steam rack (trivet) inside.
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8
Carefully lower the covered pan onto the trivet using a foil sling or the trivet handles.
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9
Secure the lid, set the valve to 'Sealing', and select 'Pressure Cook' or 'Manual' on High Pressure for 30 minutes.
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10
Once the timer beeps, allow the pressure to release naturally for 10 minutes before manually releasing any remaining steam.
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11
Carefully remove the pan from the Instant Pot and discard the foil. The pudding should be set but have a slight wobble in the center.
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12
Optional: For a crispy top, place the pan under a kitchen broiler for 2-3 minutes until golden brown.
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13
While the pudding cools slightly, whisk together the powdered sugar, maple syrup, bourbon, and milk in a small bowl until smooth and pourable.
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14
Drizzle the glaze generously over the warm pudding before slicing and serving.
💡 Chef's Tips
Use stale or 'day-old' bread; if your bread is fresh, toast the cubes in a 300°F oven for 10 minutes to dry them out so they don't turn to mush. Don't skip the heavy cream; it provides the necessary fat to create a silky, custard-like mouthfeel that milk alone cannot achieve. When covering the pan with foil, create a small 'pleat' in the center to allow the pudding to expand slightly as it cooks. If you don't have a springform pan, any stainless steel or tempered glass bowl that fits the pot will work, but cooking times may vary by 5 minutes. Always use natural pressure release for at least 10 minutes to ensure the custard finishes setting gently.
🍽️ Serving Suggestions
Serve warm with a side of thick-cut crispy bacon or breakfast sausage to balance the sweetness. Pair with a hot cup of dark roast coffee or a spicy Chai latte. Top with a handful of toasted pecans or walnuts for an added textural crunch. A dollop of Greek yogurt or creme fraiche on the side adds a lovely tang to the rich pudding. Fresh seasonal berries, like raspberries or sliced strawberries, make a vibrant and fresh garnish.