Ok, I’ll admit it, I’ve been on the Instant Pot bandwagon for years now. It’s a cookware staple in my house and I rely on it heavily to do a lot of daily cooking. Technically, it has only replaced my pressure cooker but I find myself reaching for it even when a pressure cooking is not required.

I’ve been using it for 3 years now and find it quite convenient. Recently, I’ve been attempting to use it for steaming, slow cooking and baking. So this one day, I had left-over baguette begging to be turned into bread-pudding but something or the other came up and before I knew it, the baguette had turned to stone. It was a beautiful log of bread and I hated to throw it out. I figured I’d try one last ditch attempt to save it. Better yet, I decided to run an oven vs. Instant Pot experiment for bread pudding.

I divided up my baguette into two (I could’ve used an axe! but I persevered with a serrated knife). I used one part for my instant pot bread pudding and the other part for oven-baked bread pudding. For the oven baked bread pudding, I soaked the cubed bread pieces in the custard mixture overnight. I figured the bread could do with some moistening before getting dehydrated in the convection oven. I cooked the Instant Pot bread pudding without soaking the bread, the low pressure from the cooker does a pretty good job of hydrating the bread.

My verdict – they’re both ridiculously good. Seriously, incredibly good. The oven-baked version had a slightly crispy top with a soft, pillowy center, the Instant Pot version was soft, melted and gooey all over with a surprising depth of flavor that rivaled some of the best bread pudding I’ve ever had.

Moral of the story – never throw out stale bread. You can substitute this recipe for any type of bread, dry cake, Challah or Babka.

Print Recipe
Oven-baked vs Instant Pot Bread Pudding
Now you can make bread pudding in your instant pot. Don't have one? No problem, try the oven-baked version for a gooey, soft, melt-in-your-mouth bread pudding with a spicy whisky sauce
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Bread Pudding
Whisky Sauce
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Bread Pudding
Whisky Sauce
Instructions
  1. Spray or butter two 1.5 - 2 quart oven safe dishes. Divide cubed bread into two portions and place into prepared pans
  2. In a medium sized bowl, whisk together milk, eggs, granulated sugar, melted butter, and vanilla extract in a medium sized bowl
  3. Add cream, cinnamon, nutmeg, vanilla extract and chopped pecans
  4. Divide into two and pour the milk mixture over cubed bread in the prepared dishes and lightly toss to ensure bread pieces are fully covered
Instant Pot version
  1. Cover one of the prepared pans with sprayed/ greased foil
  2. Add 1.5 cups water to the Instant Pot and place a trivet or rack over it. Place the prepared pan on top of the rack or trivet
  3. Close the lid to sealing and cook on manual for 30 minutes
  4. When done, let it release pressure naturally for 15 minutes. Manually release the remaining pressure
  5. Open the lid when all the steam has been released and carefully remove the pan from the rack. Let sit covered while you prepare the sauce
Oven baked version
  1. Take the other prepared pan and let the bread soak the pudding mixture overnight (or at least 6 hours)
  2. Remove the soaked bread mixture from the fridge. Preheat oven to 350 F. Bake for 40-50 minutes until the center is jiggly and set
Whisky sauce
  1. In a small sauce pan, melt butter and sugar. Whisk in cream, whisky, cream, vanilla and sea salt
  2. Let the mixture come to a low simmer, stirring frequently. Reduce the mixture to desired consistency and pour over warm bread pudding and cold vanilla ice cream to serve