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Instant Pot Bread pudding

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 Bread Pudding is vegan too.
4.74 from 15 votes
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Course: Dessert
Cuisine: American
Keyword: Easy bread pudding, Instant pot dessert, IP bread pudding, Pressure cooker bread pudding, vegan bread pudding
Prep Time: 15 minutes
Cook Time: 19 minutes
Total Time: 34 minutes
Servings: 5
Calories: 263kcal
Author: Sophie
Cost: $6


  • Instant pot


  • 1 1/2 Water, for the pressure cooker
  • 1/2 Cup Raisins/cranberries
  • 6-7 Cups Day Old Brioche or Challah Bread, cut into small cubes
  • 1 Tbsp agar agar
  • 1/2 Cup Nuts, chopped(optional)
  • 1/2 Cup Vegan chocolate morsels(optional)
  • 1/4 Cup organic raw Sugar
  • 3/4 Tsp Vanilla
  • 3/4 Tsp Cinnamon
  • 1 Pinch of Salt
  • 1/8 Tsp Nutmeg
  • 1.5 Cups Nut milk(almond)
  • 2 Tbsp Vegan Butter, melted (Divided)
  • 1/4 Cup Coconut sugar

Vegan Caramel Sauce:

  • 1/4 Cup coconut oil
  • 1/4 Cup maple syrup
  • 2 tbsp almond butter
  • ! Tsp Vanilla


Prepare the custard and soak the breads:

  • 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.
  • 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.
  • 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.
  • Add the nuts and resins soaked in milk to the soaked breads. 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 liquids.
  • Drizzle 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.

Pressure Cook the Bread Pudding

  • Put 1 1/2 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 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.



Serving: 100g | Calories: 263kcal | Carbohydrates: 38.3g | Protein: 1.8g | Fat: 1.8g | Fiber: 3.8g | Sugar: 18.8g