Vegetarian Instant Pot Bread Pudding

Total time1 hr

Prep time15 min

Cook time35 min

Cubes of day-old French bread or brioche soak up a rich custard flavored with vanilla, cinnamon, and a touch of nutmeg until every piece is soft and saturated, then get pressure-cooked into a pudding that's set at the edges and lusciously tender in the center. The Instant Pot does the heavy lifting here, turning out that classic baked-custard texture in a fraction of the usual time, no oven babysitting required. A handful of raisins adds little bursts of sweetness throughout, and a dusting of powdered sugar right before serving gives it that bakery-case finish. Since the dish is built entirely on bread, eggs, and a warmly spiced custard rather than any meat or fish, it's an easy, comforting dessert to make for a vegetarian table. Serve it warm, straight from the pan, for a cozy, spoon-friendly treat that feels a lot more impressive than the hands-on time suggests.

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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
½ cup heavy cream
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
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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