Dairy Free Instant Pot Bread Pudding

Total time1 hr

Prep time15 min

Cook time35 min

Cubes of day-old French bread or brioche soak up a warmly spiced custard scented with vanilla, cinnamon, and nutmeg, then press into a snug pan for pressure cooking. The Instant Pot does the heavy lifting here, steaming the pudding into a soft, custardy center with just-set edges in a fraction of the usual bake time. A natural pressure release lets it firm up gently, so every scoop holds together instead of falling apart. Toss in raisins for little pockets of sweetness, then finish with a dusting of powdered sugar right before serving. It's a cozy, spoonable dessert that comes together with minimal fuss, and it fits neatly into a dairy free dessert rotation without sacrificing that classic, comforting texture.

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Ingredients

6 servings

6 cups day-old french bread or brioche, cut into 1-inch cubes
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3 large eggs
1 ½ cups whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
½ cup granulated sugar
1 ½ tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
1 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup raisins (optional)

For the Instant Pot

1 ½ cups water

For serving

powdered sugar, for dusting (optional)

Instructions

1
Grease the inside of a 7-inch round cake pan or 1.5-quart oven-safe baking dish with the softened butter, coating the bottom and sides thoroughly.
2
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until smooth and fully combined.

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