Instant Bread Pudding Recipes
INSTANT POT BREAD PUDDING
Pressure cooking ups the creamy, custardy nature of this classic brunch staple. If you prefer a crispy crust for contrast, just pop the baking dish under the broiler with some sugar on top.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Grease an 8-inch round baking dish (3-quart) with the butter. Set aside.
- Add the bread cubes to a baking sheet and bake until beginning to dry and harden, about 20 minutes.
- Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread and raisins, if using, and stir until completely coated.
- Pour the bread mixture into the prepared baking dish. Tear off a large piece of aluminum foil, about 1 1/2 feet long, and put the baking dish in the center. Wrap the foil around the dish, folding down the sides as needed so the top of the dish isn't covered. Tear off a second piece of aluminum foil, about 2 feet long, and lay the foil in front of you with one of the longer sides closest to you. Fold the foil in half toward you the long way,
- then in half once again, to create a foil sling for the baking dish.
- Add 2 cups water to a 6-quart Instant Pot® and set the rack in the bottom. Put the baking dish in the center of the foil sling, then pick up both sides of the sling and bring them up the sides of the baking dish. Carefully lower the dish onto the rack. Fold down the foil sling as needed so it fits in the pot but does not touch the pudding.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 45 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Let cool slightly before serving. Serve warm, at room temperature or cold.
INSTANT BREAD PUDDING
Make and share this Instant Bread Pudding recipe from Food.com.
Provided by TVan8879
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Lightly spray the inside of a 3-quart casserole with butter-flavored cooking spray; set aside.
- In a medium bowl, whisk together pudding mix, evaporated milk, almond extract, and pumpkin pie spice. Add bread (cut into pieces) Stir together until well combined and bread is saturated.
- Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until knife inserted into center comes out clean.
Nutrition Facts : Calories 363, Fat 2.9, SaturatedFat 0.7, Cholesterol 4.5, Sodium 1548.3, Carbohydrate 68.2, Fiber 2.1, Sugar 16.4, Protein 14.5
BREAD PUDDING RECIPE
This Bread Pudding is a simple dessert for the holidays or weekend brunch. Made with pantry staples and stale bread, this dish is delicious served with custard sauce, powdered sugar, or dessert syrup!
Provided by Anna
Categories Dessert
Time 1h10m
Number Of Ingredients 8
Steps:
- Butter a 2-quart baking dish. A 13" x 9" casserold dish will work too.
- Place cubed bread in the dish. See note below on drying bread if yours is fresh.
- In a large bowl, mix eggs, half and half, sugar, vanilla, cinnamon and salt. Whisk until the sugar is dissolved and eggs are mix well.
- Pour over the bread. Press bread down with a spoon so every piece is soaked in the egg mixture.
- Let the dish sit while the oven preheats to 350° Fahrenhite.
- Bake pudding for 55 minutes to 1 hour. Remove from oven and let stand for 15 minutes or so.
- Serve warm, dusted with powdered sugar or drizzled with dessert sauce, like custard sauce or caramel.
Nutrition Facts : Calories 396 kcal, Carbohydrate 64 g, Protein 14 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 121 mg, Sodium 535 mg, Fiber 3 g, Sugar 35 g, UnsaturatedFat 4 g, ServingSize 1 serving
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MIXED BERRY INSTANT POT BREAD PUDDING RECIPE
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- Spray a 7-inch springform pan, generously with cooking spray, and set aside. Make a Foil sling to go under the springform pan, by tearing off a long piece of long heavy duty aluminum foil, and folding it in half again and again, until you have a piece that's about 2 feet long, by about 2 - 3 inches wide. This will enable you to lift the pan out of the Instant Pot while it's still hot
- In a large mixing bowl, break or cut the french bread into bite-size pieces, and set aside. Place the cream cheese, sugar, eggs, vanilla, cinnamon, and heavy cream in the blender, and blend until smooth and creamy. Scrape down the sides of the blender, and stir any ingredients not blended. Pour the cream cheese mixture over the bread pieces, and mix until all pieces are coated. Place a bottom layer of the bread pieces in the springform pan, and layer berries on top, then add another layer of bread pieces, and another layer of berries, until you've reached the top of the pan. You can pile the bread or berries on top of the pan; it doesn't have to be even with the top. Scrape the mixing bowl, and pour any remaining cream cheese mixture over the top of the bread pudding, in the pan. Place the sling in the Instant Pot, so you have the foil across the bottom of the Instant Pot stainless steel pot, and up the sides. Then, pour 1 cup of water in the bottom of the pot, and place the springform
- After you've put the bread pudding in the instant pot to cook, make the crumble by combining the flour, oatmeal, brown sugar, sugar, cinnamon, salt, and the melted butter, in a bowl. Place the mixture on a parchment lined cookie sheet, and place in the oven for 15 minutes at 350 degrees, or until the crumble starts to turn golden brown. Remove from oven and set aside to cool.
- Once the bread pudding and crumble have cooled, cut the bread pudding into 6 pieces in the springform pan. Remove the springform from the pan, and place pieces on a plate or in a bowl. Sprinkle crumble topping over the bread pudding, add a few extra berries, and top with syrup, powdered sugar, or whipped cream, or all three for a dynamic presentation. Enjoy!
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- Prepare a heatproof container that fits inside Instant Pot (I use Instant Pot Pyrex bowl). Spray it with a non-stick cooking spray.
- Put egg and sugar in a bowl and mix with a fork until combined. Add heavy cream and vanilla and mix until combined. Add the bread cubes and carefully mix until all bread is moistened (do not overmix). Add the chocolate chips and mix until evenly distributed.
- Transfer the bread pudding mixture into the container that fits inside Instant Pot. DO NOT cover the container with foil or any other cover.
- Pour 1 cup water in the Instant Pot and insert the trivet (the rack that came with the Instant Pot) with the handles up. Put the container with bread pudding on top of the trivet.
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- Add the raisins and rum to a small bowl and soak for 15 minutes. Set aside. If you are making an alcohol free version use warm water.
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- On the Instant Pot, hit “Sauté” and “Adjust” so it’s on the “Less” or “Low” setting. Melt the butter and then add in the milk, white sugar, brown sugar and vanilla extract. Stir together for just a few moments until warmed (but do NOT let the milk bubble – we want it just warm enough so that everything melds together easily).
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