Pressure-cooking turns humble bread cubes into an impossibly custardy, spoonable pudding in a fraction of the usual oven time. Eggs, whole milk, and heavy cream whisk into a silky base scented with vanilla, cinnamon, and nutmeg, then soak into every cube until it's rich and saturated before it even hits the Instant Pot. The trivet-and-foil setup gives you steamy, gently set curds at the edges and a soft, custardy center that firms up perfectly as it rests. Raisins add little bursts of sweetness throughout, and a dusting of powdered sugar right before serving makes it feel special with almost no effort. It's a genuinely great dessert to have on a gluten free rotation, since it delivers all that classic bread pudding comfort without needing the oven on for an hour. Scoop it warm, straight from the pan, for the best texture.
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Trader Joe's Gluten Free Baguette Artisan Style Bread
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.
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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