How to make Custard Bread Pudding in your pressure cooker!

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 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. So much truth in that statement. Who wants to cook something completely new, with no understanding if it turned out or not! For me, it was this 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? Well, it means 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... 

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!

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 4 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, indicate. My current model seems to need an additional minute or two. Adjust the cooking time listed in the recipe if needed for your 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!

Custard Bread Pudding
adapted from: Custard with Whipped Cream!

3 slices of bread, diced about 1/2 inch, set aside

3 eggs
1/3 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. 

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:

One Bowl Banana Snack Cake.

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Custard Bread Pudding
adapted from: Custard with Whipped Cream!

3 slices of bread, diced about 1/2 inch, set aside

3 eggs
1/3 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. 

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!

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!

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