Instant Pot Bread Pudding

Instant pot bread pudding - so easy to make and insanely delicious. Plus, it’s eggless and doesn’t contain any dairy. Thus, this creamy and delicious Instant Pot vegan Bread Pudding is vegan too.

This popular holiday staple is a must-have for your Holiday table. Even without any dairy or eggs, this pudding is rich and creamy and has a very nice, custard-like consistency. I have made a quick caramel sauce for this bread pudding. But feel free to make some rum sauce or a chocolate sauce to serve with this pressure cooker bread pudding.

Vegan Instant pot bread pudding:

I made this bread pudding in July and totally fell in love. Honestly, I don’t know why people only make this during the holidays. I actually love to make this whenever I have old bread. The first time when I made this, I used a day-old crusty vegan bread that I made in the bread machine. You can always use store-bought challah or brioche bread or even country bread for this recipe. In short, Just grab some day-old bread and it will work perfectly in this recipe.

I always cut or tear the bread into cubes. However, you can slice them too. Don’t just use those sandwich bread for this recipe as they will fall apart after the soaking step. I haven’t used any dairy or egg to make the custard mixture. Instead, I have used plant-based milk, few cubes of bread itself and agar agar. To this, I have added melted butter(earth balance) and vanilla. Since we are going to pressure cook, the soaking time is comparatively lesser than the traditional method.

Once you have the custard mixture ready, just Pour the custard mixture over the breads. Mix well, soak for just five minutes and pop it in your Instant Pot, and pressure cook. In less than an hour, you’ll have a yummy bread pudding ready to enjoy.

If you love some liquor in your bread pudding, you can always add a little bit of rum in the sauce or the soaking liquid. If you want just the rum flavor, use those rum-flavored extracts to flavor the sauce and your bread pudding. I have used raisins for this recipe. However, feel free to use cranberries or any other dry fruits of choice in this recipe. One of my friends uses chopped dried fruits soaked in rum in her bread pudding and it tastes heavenly.

How to make instant pot bread pudding?

You can always and soak the raisins in half a cup of hot water so that swell up really well. Alternatively, you can just add them to the bread and pour over the custard mixture and they will soften as they cook.

Ingredients of Vegan Bread Pudding:

1 ½ cups Water, for the pressure cooker, ½ cup Raisins/cranberries, 7 cups Day Old Brioche or Challah Bread, cut into small cubes, 1 tablespoon agar agar, ½ cup Nuts, chopped(optional), ½ cup chocolate morsels(optional), ¼ cup organic raw Sugar, ¾ teaspoon Vanilla, ¾ teaspoon Cinnamon, 1 Pinch of Salt, ⅛ teaspoon Nutmeg, 1.5 cups Nut milk(almond), 2 Tbsps vegan Butter, melted, ¼ cup coconut sugar,

Vegan Caramel Sauce: ¼ cup coconut oil, ¼ cup maple syrup, 2 tablespoon almond butter, 1 teaspoon vanilla 

Instructions of Making Instant Pot Bread Pudding:

Prepare the Custard:

In a blender jar, add half of the milk(warmed), spices, Agar, half the melted butter and organic sugar. Blend well. To this blended mixture, add few cubes to bread and blend till the mixture looks thick and frothy. This is our main custard base.

Soak bread:

Grease an oven-safe or instant pot safe glass baking/cooking dish with butter or cooking oil spray. Place the torn bread in the glass dish. Now add the blended liquid to the bread. Mix well and allow it to soak.

Soak nuts:

Take the rest of the milk and warm it up. Now add the milk, coconut sugar, melted butter and few drops of vanilla to the blender jar. Blend well. The mixture should be thin yet frothy at this point. Soak the raisins and nuts in this liquid for 15-30 minutes. If you want, you can add a few drops of rum extract to this liquid for a Boozy flavor.

Get it ready for pressure cooking:

Add the nuts and resins soaked in milk to the soaked bread. At this point, you should be able to see some liquid in the bottom of the dish. Make sure the custard mixture is evenly poured over the bread. Mix gently and press down on the bread so that the bread cubes absorb the flavors from the liquid. Add some chocolate chips, morsels, and melted butter on to the bread mixture at this point. Take an aluminum foil and cover the glass dish tightly. 

Cook the Bread Pudding

• Put 1 ½ cups of water into the inner pot of the instant pot. Using a sling, or the trivet rack, carefully lower the pan into the inner pot. Make sure that the baking dish/glass dish sits on the rack, not on the inner pot itself.
• Secure the lid and close the vent. Set the instant pot to a manual mode and add 20-minutes of cooking time on medium. After the beep, wait for 15-minutes before releasing steam and opening the lid. 
• Carefully bring the bread pudding out. Let it rest for a few more minutes before opening it. Add bread pudding sauce/caramel sauce/chocolate sauce and serve. 

Vegan caramel sauce:

• In a microwave-safe glass bowl, add coconut oil, maple syrup and cook for 1 minute while whisking it in regular intervals.
• Add almond butter and heat for 30 more seconds. Mix well till all the ingredients are well-combined and a caramel-like sauce is ready. 

📖 Recipe

Other holiday recipes that you will love are:

• Vegan Keto Christmas Cookies
• Vegan Keto Chai Hot Chocolate
• Instant Pot Vanilla Cheesecake