Instant Pot Bread and Raisin Pudding

I can remember going to grandma’s house and smelling bread pudding baking in the oven!  It’s always been one of my favorite desserts.  I don’t know if you have them where you live, but we have a Hoss’s Steak and Sea house near us here in Johnstown, PA and they always have bread pudding on their dessert table.  I always get it and put caramel sauce on top!

I had a loaf of bread that went stale because I have been making the No Knead Crusty Bread several times a week, so today, I decided to use it up by trying bread pudding in the Instant Pot.


4-6 cups of stale bread
2 eggs and 1 egg yolk
2 cups of milk
1/2 cup of sugar (you can use less, but I like mine sweet)
1 cup of raisins (optional)
1 tsp vanilla
1 tsp cinnamon
If you like nutmeg you can add 1/2 tsp.

Break the bread in to pieces into a large bowl. In another bowl, mix the eggs, sugar, milk, vanilla and cinnamon. Add the raisins.

Pour mixture over the bread and stir to make sure each piece of bread is covered in the mixture. Let set of 10 minutes.

I purchased the stackable stainless steel pans with lids, but if you don’t have them, you can use a souffle bowl or other stainless steel bowl that will fit into your Instant Pot. We are going to make this in the Pot in Pot method.

Put 1 1/2 cups of water into the Stainless Steel Inner Pot of the IP.

In the meantime, prepare your pan or bowl by spraying it with cooking spray.  Add your bread pudding mixture to the pan/bowl and press all the bread down into the egg mixture.  Cover with the lid or if you are using a bowl, cover with aluminum foil.

Place your trivet into the Instant Pot. If you aren’t using the stackable pans, then be sure to make a foil sling so you can get your bowl out of the IP.  The stackable pans come with their own holder, you don’t need to put the trivet in when using the one that came with the pans.

Close the lid and seal the valve. Set timer for 40 minutes.  I would do 35 minutes if you are using a bowl with foil.

After the 40 minutes, let IP do a natural release.   Remove the pan from the Instant Pot

To test the doneness of the bread pudding, insert a knife into the center, if it comes out clean it’s done.
Mine was done perfectly!

I ran a butter knife around the edge to make sure it would release, and then turned it onto a plate.
The bottom was nice and brown.

You can serve with caramel sauce or rum sauce.
I didn’t make any, we will just eat ours plain!

If you don’t have an Instant Pot, this recipe can be made in the oven. Bake at 350º F for about 50-60 minutes or until knife inserted comes out clean.

Thanks for stopping by today!