While it may seem that I have enough bread pudding recipes on this blog, I did not have a recipe for Honey Bread Pudding! Until now...come and take a look at this delicious dessert the whole family will enjoy! With no refined sugar...
This recipe for Honey Bread Pudding makes the fifth recipe for bread pudding on this blog...and for good reason. It is delicious, it is frugal and best of all it doesn't take an hour in the oven, thanks to my pressure cooker. If you had asked me 10 years ago "do you think you will ever use a pressure cooker enough to purchase an electric model?" I would have said no! Using a pressure cooker for anything seemed out of the question because they blow up, don't they? Well no, in fact they don't!
I use my pressure cooker often, it is quick, easy and I always get good results.
But once a fear is taken in, it can be hard to shake. From this day forward I can honestly say, I do not want to have a kitchen without at lease one electric presser cooker as part of the kitchen equipment inventory. Especially for those more delicate items like bread pudding, cooking rice, easy to peel hard cooked eggs and potato salad in ten minutes. And while you might think that those kitchen chores don't warrant the purchase of an electric pressure cooker, ask yourself how much value does saved time on a busy day have to you?
Plus, there is no refined sugar in this recipe.
Because not only will Honey Bread Pudding be easy to make, so will hundreds maybe even thousands of different recipes when you use that pressure cooker! And yes I know this was supposed to be about making bread pudding in the Instant Pot. But rather than repeat the same reasons to make this delicious dessert that you will find in the other four recipes, I thought I might give a few good reasons to inspire you to get a new kitchen tool to work with! And there are no affiliate links in this post, only my true opinion and thoughts. Now let's get on to the recipe...
In my kitchen I have gone the extra step to develop recipes calling for honey while also having a sugar sweetened version available. In that way no matter the inventory I might have in my pantry, I can still put together a good and healthy meal for my family. As I have regained my health from a serious and long term bout of bleeding ulcers, I have noticed that sugar and I don't always get along. And never before noon! Therefore my favorite desserts are naturally sweetened, and now I have this delicious Honey Bread Pudding to add to my dessert list.
Some additional thoughts on this recipe:
I like being able to mix and cook in the same mixing bowl.
You will want to use glass or stainless steel. I prefer stainless steel, it is lighter and there is no danger of breaking anything!
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 from 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:
- whole wheat bread
- eggs
- vanilla
- salt
- honey
- evaporated milk
- half and half or whole milk
You will also need the following:
- cutting board
- kitchen knife
- whisk
- medium sized mixing bowl, that will fit in the cooking pot of the pressure cooker
- foil
- Electric Pressure Cooker
Now we are ready to begin!
Honey Bread Pudding.
by the seat of my pants
4-5 slice whole wheat bread
3 large eggs or 4 medium
2/3 c honey
1 large can evaporated milk
1/4 cup half and half or whole milk
2 t vanilla
pinch of salt
Warm the honey gently on the stove or in the microwave. Set aside to cool. Dice the whole wheat bread into 1/2 inch cubes and set aside.
In a medium sized stainless steel or glass mixing bowl* break the eggs. Beat well with a whisk. Add the evaporated milk, half and half, along with the vanilla and the salt. Using the whisk beat well, and add the honey beating with the whisk continuously.
Add the diced bread, and press it into the milk.
Let the bread rest in the milk mixture to soak up the custard base. Cover the cooking bowl with foil, pressing around the edge to seal.
Add water to the cooking pan in the Instant Pot, place a trivet in the bottom. Carefully add the bowl of pudding. Secure the lid making sure to close the pressure valve.
Cook for 10 minutes, when the timer has counted down, let rest NPR for 8 minutes. Carefully open the valve to release remaining pressure, open the Instant Pot and remove the cooked pudding to the counter to cool.
When cool cover and refrigerate until serving time.
Storage options for Honey Bread Pudding. Store covered in the refrigerator for up to 5 days. I do not recommend freezing this recipe.
UPDATE:
For your convenience, a "copy and paste" version of Honey Bread Pudding has
been included below.
You may also enjoy:
#wholefoodingredients
#norefinedsugar
#scratchmadefoodforyourfamily
Recipe featured at:
Scratch Made Food! & DIY Homemade Household featured at Senior Salon Pit Stop Link-up and Blog Hop.
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Printable "copy and paste" version:
Honey Bread Pudding.
by the seat of my pants
4-5 slice whole wheat bread
3 large eggs or 4 medium
2/3 c honey
1 large can evaporated milk
1/4 cup half and half or whole milk
2 t vanilla
pinch of salt
Warm the honey gently on the stove or in the microwave. Set aside to cool. Dice the whole wheat bread into 1/2 inch cubes and set aside.
In a medium sized stainless steel or glass mixing bowl* break the eggs. Beat well with a whisk. Add the evaporated milk, half and half, along with the vanilla and the salt. Using the whisk beat well, and add the honey beating with the whisk continuously.
Add the diced bread, and press it into the milk.
Add water to the cooking pan in the Instant Pot, place a trivet in the bottom. Carefully add the bowl of pudding. Secure the lid making sure to close the pressure valve.
Cook for 10 minutes, when the timer has counted down, let rest NPR for 8 minutes. Carefully open the valve to release remaining pressure, open the Instant Pot and remove the cooked pudding to the counter to cool. When cool cover and refrigerate until serving time.
Storage options for Honey Bread Pudding. Store covered in the refrigerator for up to 5 days. I do not recommend freezing this recipe.
~~~~
Hubby would enjoy this recipe. He loves vanilla and the honey from our local beekeeper! Thanks so much for linking up at the #UnlimitedLinkParty 117. Pinned.
ReplyDeleteDee, thanks so much!
DeleteThis sounds delicious!!! I will have to try it!
ReplyDeleteThank you! Bread pudding is a favorite of mine, and this honey version is quite nice!
DeleteI plan to use my instanta pot more in the fall. Thanks for the recipe. Enjoy your week.
ReplyDeleteNancy once I got over my fear, it has become one of my favorite appliances. And such a time saver!
DeleteI love the idea of this! We have something called bread and butter pudding, but you had me at honey! ;) I am all for comfort food desserts right now and this fits the bill perfectly! Sim x #SSPS
ReplyDeleteThank you! Sometimes when I make a baked bread pudding, I will butter the bread and sandwich it before pouring on the custard mixture, it is always so good. Plus who doesn't love a little more butter in their dessert pudding?
DeleteWe love Bread pudding, I am going to try this with GF bread.
ReplyDeleteThank you for sharing your links with us at #288 SSPS Linky.
Esme, thanks so much!
Delete