I continue to see comments addressing the fears of using a new Instant Pot, on various social media groups. And honestly, not only do I understand, but I could have made that comment myself! It took a while, but the investment in learning to use my pressure cooker was priceless...want to know the two best secrets? Come and take a look...
Tell me again about those secrets!
Now about those secrets...as it turns out, the fastest way to master cooking in your Instant Pot is to cook your favorite foods. There is so much truth in that statement. Because who wants to cook something completely new, with no understanding if it turned out or not! For me, it was this delicious dessert recipe for Custard Bread Pudding. The other secret is to incorporate a new or different cooking technique or method each time you cook in your Instant Pot. Luckily for you this recipe includes a bonus, you will not only get to enjoy a delicious dessert, but you will also get to practice the pot in pot method of cooking!Turns out, cooking dinner is not like canning!
What does this mean? Turns out, that one day I realized that cooking dinner is not like canning. Canning is precise and needed for safety, but dinner is well, just dinner. If it needs a minute more to be tender, just reattach the lid and let it cook! And fortunately, by now, I was over the "it's going to blow up" catastrophe fear from my childhood. And as silly as all that sounds, that simple realization made my fears regarding cooking in a pressure cooker evaporate...not that there haven't been a few failures. Like the time I made steel-cut oats and had a little river of oat glue to clean up...but cooking in this appliance need not cause fear.
The more you use this appliance, the more comfortable you will become, using this appliance!
I am grateful that I have become comfortable using my Instant Pot these past few years. With that feeling of accomplishment, I have began using my stovetop model more and more. Electric pressure cookers are so easy, push a button and it all simply happens. But a stovetop model is a bit different. And that was the biggest challenge for me, cooking under pressure with no button to take over for me! I learned to monitor the weight, and the temperature of the burner, adjusting as the cooking process progressed. Different than the electric model, but not super hard. And so can you!
Let's make Custard Bread Pudding!
Gently cover the bowl with foil, crimping the edges tightly.
Cover the pressure cooker with the lid, secure the lid into place and make sure the valve is closed.
Carefully remove the bowl of cooked custard, let rest on the counter to cool, then refrigerate to chill before serving.
Serve with whipped cream of course!
Some additional thoughts on this recipe:
The raisins must be sprinkled on top, if you stir them in, they sink to the bottom.
You may use milk in place of the half and half if desired.
The amount of water is for a 6 quart Instant Pot, if you have a larger model, use the amount of water required per manufacturers instructions.
I have cooked bread pudding in the IP both ways, with and without foil over the top, I do recommend covering with foil. This will prevent moisture from the steam collecting on top of your pudding as it cooks.
And
finally this! Like most appliances, I have discovered that my Instant Pot
cooks slightly different, from the many recipes I have tried. Cooking time can
vary from appliance to appliance, as well as using a 6 QT. model or the larger
8 QT. My current IP model (a 6 QT.) seems to need an additional minute or two.
Adjust the cooking time listed in the recipe if needed for your own particular
model.
Ingredients needed for this recipe:
- bread
- eggs
- milk
- half and half
- vanilla
- salt
- raisins
- whipped cream for serving
You will also need:
- 4 or 6 quart Instant Pot
- measuring spoons
- measuring cups
- whisk
- silicone spatula
- cutting board
- kitchen knife
- stainless steel mixing bowl that will fit into your Instant Pot
- medium-sized mixing bowl
- pressure cooker trivet
- aluminum foil
Now we are ready to begin!
UPDATED: 01.27.2025
3 slices of bread, diced about 1/2 inch, set aside
3 eggs
2/3 c sugar
3 slices of bread, diced about 1/2 inch, set aside
3 eggs
2/3 c sugar
dash of salt
1 t vanilla
1 c milk
1 c half and half
1/4 c raisins, if desired
Dice the bread into 1/2 inch pieces, set aside.
1 t vanilla
1 c milk
1 c half and half
1/4 c raisins, if desired
Dice the bread into 1/2 inch pieces, set aside.
In the medium mixing bowl, whisk together the eggs, sugar, vanilla, and dash of salt. Mix in the milk and half & half.
Stir in bread, folding over and over in the milk mixture. Let rest about 10 minutes to allow the bread to soak up the custard mixture.
Transfer the mixture to the stainless steel bowl that you are using to create a "pot in pot" method for cooking. Scatter raisins over the top of the bread mixture, if using.
Gently cover the bowl with foil, crimping the edges tightly.
Add 1 1/2 cups water, or the amount needed for your model, into the bottom of the pressure cooker pan.
Place the trivet in the bottom of the pan and carefully place the bowl of custard mixture on the trivet.
Cover the pressure cooker with the lid, secure the lid into place and make sure the valve is closed.
Cook for 10 minutes on high pressure, let sit NPR for 8 minutes. Then release the pressure.
Carefully remover the pressure cooker lid.
Carefully remove the bowl of cooked custard, let rest on the counter to cool, then refrigerate to chill before serving.
Serve with whipped cream of course!
Storage options for Custard Bread Pudding. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish but trust me, there will not be any leftovers!
UPDATE:
For your convenience, a "copy and paste" version of Custard Bread Pudding has
been included below.
You may also enjoy:
#wholefoodingredients
#scratchmadefoodforyourfamily
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Printable "copy and paste" version:
Custard Bread Pudding
adapted from: Custard with Whipped Cream!
adapted from: Custard with Whipped Cream!
UPDATE: 01.27.2025
3 slices of bread, diced about 1/2 inch, set aside
3 eggs
2/3 c sugar
3 slices of bread, diced about 1/2 inch, set aside
3 eggs
2/3 c sugar
dash of salt
1 t vanilla
1 c milk
1 c half and half
1/4 c raisins, if desired
Dice the bread into 1/2 inch pieces, set aside.
1 t vanilla
1 c milk
1 c half and half
1/4 c raisins, if desired
Dice the bread into 1/2 inch pieces, set aside.
In the medium mixing bowl, whisk together the eggs, sugar, vanilla, and dash of salt. Mix in the milk and half & half.
Stir in bread, folding over and over in the milk mixture. Let rest about 10 minutes to allow the bread to soak up the custard mixture.
Transfer the mixture to the stainless steel bowl that you are using to create a "pot in pot" method for cooking. Scatter raisins over the top of the bread mixture, if using.
Gently cover the bowl with foil, crimping the edges tightly.
Add 1 1/2 cups water, or the amount needed for your model, into the bottom of the pressure cooker pan.
Place the trivet in the bottom of the pan and carefully place the bowl of custard mixture on the trivet.
Cover the pressure cooker with the lid, secure the lid into place and make sure the valve is closed.
Cook for 10 minutes on high pressure, and let sit NPR for 8 minutes.
Carefully remove the pressure cooker lid.
Carefully remove the bowl of cooked custard, let rest on the counter to cool, then refrigerate to chill before serving.
Serve with whipped cream of course!
Serve with whipped cream of course!
Storage options for Custard Bread Pudding. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish but trust me, there will not be any leftovers!
~~~~
I love bread pudding - and this one is so easy! Thanks for sharing at My Big Fat Menopausal Life's Share the Wealth party!! Happy New year!
ReplyDeleteMBFML, you are welcome, thanks for hosting! It is a favorite around here.
DeleteI have actually never used an instant pot. I have a regular pressure cooker that I use for beans, but have it delved into the instapot world. it does look tasty.
ReplyDeleteThank you for sharing this process at the new Sunday Sunshine blog hop! I hope you can some back’
Blessings,
Laurie
Ridge Haven Homestead
The Instant Pot is just a bit easier, as all you do is push a button to start cooking. I have both stove-top and electric pressure cookers, and I have to say the electric model (Instant Pot) helped me overcome my fears of cooking with a pressure cooker. As I continue to cook with them I feel more successful as a cook. Thanks for dropping by, I appreciate it!
DeleteI love bread pudding. I'm going to have to give this a try!
ReplyDeleteThis Custard Bread Pudding is a bit fancier than my Everyday Bread Pudding, it is perfect as a dessert for Sunday dinner or having guests. I hope you give it a try. Thanks for stopping by, I appreciate it.
DeleteWhat an interesting recipe! Going to see if I can convince the husband to try it!
ReplyDeleteIt is a favorite around here! I love cooked pudding desserts, thanks for stopping by!
DeleteCouldn't get along without my pressure cooker!
ReplyDeleteRight!? Once I got past my fears, it is my favorite way to cook.
DeleteThis looks fabulous!! Thanks for sharing this great post at the Lazy Gastronome's What's for Dinner party - I love to see what you have to bring. Have a wonderful week.
ReplyDeleteHelen, you are so welcome, thanks for hosting. Take care and have a great week ahead.
DeleteI LOVE the idea of making this in the slow cooker! Thanks for sharing with us on the Homestead Blog Hop :-)
ReplyDeleteYes, but in the Pressure Cooker! Thank you for stopping by and leaving a note, I sure appreciate it! Have a great week ahead, and yep, I will be there to share at The Homestead Blog Hop!
DeleteMelynda,
ReplyDeleteThanks so much for taking the time to stop by!!
Hugs,
Deb
Debbie-Dabble Blog
Debbie, you are welcome, I love seeing changes in the babies and of course your home!
DeleteMaking this dish in the Pressure Cooker sounds like a great idea.
ReplyDeleteHRK, it is my favorite way! And the best part is that because it is so easy, we enjoy custard often!
Delete