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Friday, December 31, 2021

How to make Custard Bread Pudding in your pressure cooker!

I continue to see comments addressing the fear of using their 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? 


I am grateful that I have become comfortable using my Instant Pot these past few years. With that feeling of accomplishment, I began using my stovetop model more and more. Electric pressure cookers are very easy, push a button and it all just happens. But a stovetop model is a bit different. And that was the challenge for me, cooking under pressure with no button to take over for me! I did have to monitor the weight, and the temperature of the burner, adjusting as the cooking process progressed. Different, but not super hard. 


What changed? That would be the 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 stories of 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... 


Now about those secrets...as it turns out, the fastest way to master cooking in your Instant Pot is to cook your favorite foods. For me, that was this dessert recipe for Custard Bread Pudding. The other secret is to incorporate a new or different cooking method as 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! 


Some thoughts on this recipe:

The raisins must be sprinkled on top, if you stir them in, they sink to the bottom. 

You may use additional 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. 


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

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. 

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.


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 7 minutes on high pressure, and quick release as soon as the cooking time has elapsed. 

Wait 10 minutes or until the steam stops, to 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!


UPDATE:  For your convenience, a "copy and paste" version of Custard Bread Pudding has been included below. 

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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

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. 

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.

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 7 minutes on high pressure, and quick release as soon as the cooking time has elapsed. 

Wait 10 minutes or until the steam stops, to 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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Would you like to comment?

  1. 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!

    ReplyDelete
    Replies
    1. MBFML, you are welcome, thanks for hosting! It is a favorite around here.

      Delete
  2. I 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.

    Thank you for sharing this process at the new Sunday Sunshine blog hop! I hope you can some back’

    Blessings,
    Laurie
    Ridge Haven Homestead

    ReplyDelete
    Replies
    1. 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!

      Delete
  3. I love bread pudding. I'm going to have to give this a try!

    ReplyDelete
    Replies
    1. This 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.

      Delete
  4. What an interesting recipe! Going to see if I can convince the husband to try it!

    ReplyDelete
    Replies
    1. It is a favorite around here! I love cooked pudding desserts, thanks for stopping by!

      Delete
  5. Couldn't get along without my pressure cooker!

    ReplyDelete
    Replies
    1. Right!? Once I got past my fears, it is my favorite way to cook.

      Delete
  6. This 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.

    ReplyDelete
    Replies
    1. Helen, you are so welcome, thanks for hosting. Take care and have a great week ahead.

      Delete
  7. I LOVE the idea of making this in the slow cooker! Thanks for sharing with us on the Homestead Blog Hop :-)

    ReplyDelete
    Replies
    1. Yes, 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!

      Delete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!