Summer Berry Bread Pudding – A lush and creamy bread pudding made with berries tucked in the layers of rich and sweet brioche bread and milk custard.
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Served with powdered sugar and fresh fruit compote, this summer berry bread pudding makes a lovely brunch. You can also serve it with a scoop of your favorite ice-cream for a decadent dessert. Either way, it is so easy and quick to make this delectable summer berry bread pudding in the Instant Pot that you will be convinced to make it more often at home.
Why pressure cook summer brerry bread pudding?
- No need to pre-soak the bread in the custard
- No need to heat up the entire kitchen with the oven
- Perfectly cooked luscious bread pudding that is ready in less than an hour
For your Information:
- This recipe uses 16 ounces of french brioche cut into 1 inch cubes.
- I use low-fat milk but feel free to use whole milk or a dairy-free substitute.
- Add as many or as little berries you like, fresh or frozen.
- If using smaller pan adjust the recipe for 6 servings.
I love the convenience of Trader Joes sliced brioche bread. I cut each slice into 6 pieces so they can be coated well in the milk custard before pressure cooking. You can use regular white bread, brioche buns, or challah, all of which have some sweetness. Just avoid sour dough or similar breads with savory flavors.
In this recipe, I have used the whole loaf of french brioche (1 pound) in a stainless steel pan. The pan is about 1.5 QT and fits the whole loaf of bread, albeit squished together.
Grease the stainless steel pan with cooking oil or spray, and set it aside. In a mixing bowl, whisk together eggs, milk, sugar, and vanilla to make the custard.
- Dunk each piece of bread in the custard, and line it in the greased pan. Repeat by placing custard-soaked bread pieces close to each other until the bottom of the pan is covered.
- Scatter a handful of berries on top.
- Repeat step 1 and 2 above for another layer of bread and berries.
Note – It can be 2, 3 or 4 layers of bread and berries depending on the size of your bowl.
Pour the leftover custard on top. In this recipe, I usually have 1/4 cup of custard remaining after dipping the bread pieces. Cut the butter into small pieces and layer the pieces on top along with the remaining berries.
Here are some of the other Instant Pot bread puddings recipes to try:
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A lush and creamy bread pudding made with berries tucked in the layers of rich and sweet brioche bread and milk custard.
- 16 ounces french brioche cut into 1 inch slices
- 3 large eggs
- 1 1/2 cups low fat milk
- 1/3 cup sugar
- 2 teaspoons vanilla
- 1 cup mixed berries frozen
- 2 tablespoon salted butter
- Lightly grease a stainless steel pan with butter spray.
- In a large bowl, whisk eggs, milk, sugar and vanilla.
Cut each bread slice into 6 pieces. Dip each piece in the milk custard and line it in the greased pan. Repeat by placing custard-soaked bread pieces snugly next to each other to form a layer.
- Scatter a handful of berries on top.
- Repeat above 2 steps for another layer of bread and berries. Note - It can be 2, 3 or 4 layers of bread and berries depending on the size of your bowl.
- Pour the leftover custard on top. Cut the butter into small pieces and layer them on top along with the remaining berries.
Gently cover the bowl with a paper towel. Using a piece of aluminum foil, cover the paper towel and gently secure the paper towel around the rim of the stainless steel bowl.
- Add 1 cup of water in the Instant Pot. Place the cake pan on the trivet. Gently put the trivet in the pot. Close Instant Pot lid with pressure valve to sealing.
- Select Manual/Pressure Cook (Hi) and adjust the cook time to 20 minutes. Allow 10 minutes of natural pressure release.
- Open the Instant Pot and carefully lift the trivet with the pan, and take it out.
- Serve with fresh berries and powdered sugar or your favorite ice-cream.
If using glass bowls, add extra 5 minutes of pressure cook time.
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
chefkreso says
Looks absolutely delicious!!
Archana says
Thank you!
Blogtastic Food says
Omg!! I want to just devour that bread pudding!!
Archana says
Thank you Nick! Do you have an Instant Pot?
cookingwithshy says
This looks divine!!
Archana says
Thank you!
Blogtastic Food says
No but it sure seems handy to have one. I do have a slow cooker and pressure cooker though (:
Pat Thurman says
What size is you Instant Pot and your pan? I only have a spring form pan…will it work??
Archana says
Hi Pat, My Instant Pot is 6-QT and the stainless steel pan I used is 1.5 QT with 7-1/2 inch diameter. I believe the spring form pan is 7 inch which is just a tad bit smaller than the pan I have used. So You might end up using little bit less bread and custard thats all. Oh and also cover the bottom of the springform pan with aluminum foil so it does not leak. Let me know how it comes out.
bahineehgt says
Made it for dessert tonight
Came out well
I think i added too many frozen berries bit overall it was a success
Shall i refrigerate after it cools down and how long does it stay good in refrigerator?
Archana says
Glad to hear! I would refrigerate once it has completely cooled down. Although it will also be good at room temperature for 12 hours.
Radha Bage says
thanks Archana. I refrigerated it y’day night after cooling it down. Today warmed it a lil bt before serving. The taste changed a lil bit ..its not as tasty as y’day..
Archana says
Hmm really? We enjoyed it for 2-3 days and the taste did not change for me. Did you change the recipe?
Vicki says
Can I use 6cup cake pan
Archana says
Yes! That should work.
Mariya says
Hi. This looks great. Is it ok to use whole milk? Thanks!
Archana says
yes! you can use whole milk.
Sudha says
Hi Archana,
I’m about to make this pudding with regular leftover bread. I was just wondering if this would be alright and also if I can just use any steel bowl, not necessarily a springform pan?
Thank you.
Archana says
Hi Sudha! Yes for both
Sarah says
I want to try this reciepe but my family is on a sugar free diet. Would you advice honey or maple as substitutes? How much??
Archana says
Skip sugar and drizzle maple syrup while serving
reenam says
Hi. This looks scrumptious and I look forward to trying it tomorrow. I see you have used a stainless steel pan. If I use a carbon steel baking pan (non-stick), would the cooking time need to be adjusted?
Thank you!
Archana says
Hi! Same cooktime should work for non-stick baking pan too.
Peggy Shidler says
I made this recipe and it turned out beautiful and the taste was wonderful, It was a bit doughy though and I was wondering if I did something wrong or if it’s suppose to be like that.
Archana says
Thank you for your lovely feedback! The consistency should be like a moist pudding. Could it be the bread you used?
Lindi says
Can croissants be used instead of brioche bread?
Archana says
Yes!
Sonia says
Can this be made in a 3 quart IP? If yes, what size of insert should be used?
Thanks
Archana says
Yes you can make in a 3qt instant Pot. You will have to use a smaller inner pot that will fit inside 3 qt. The one I used is 7.5 inches wide and I think you will need something smaller than that. A 6 inch pot should fit.
Rachel says
I made this today and the only issue I had was that the middle was runny; should I put it back in and cook it for longer? What modifications can I make so this doesn’t happen next time?
Archana says
Hi Rachel, Put it back again for 5 minutes. Depending on the type of the bread it may not soak up all the pudding. If you have extra pudding/liquids after dipping all the bread pieces, you can either discard it or increase the cook time by 5 minutes. I assume you did natural pressure release teh first time?
Kim coburn says
Wow this was very delicious. I found it very mushy. Next time I will cook it longer. I’m a newbie to the instant pot. My husband said to add some lemon zest and cinnamon. I will try it again for sure.
Archana says
Thank you for your feedback Kim. Depending on the bread used it may soak more or less liquids. If you have leftover milk custard after dipping all the bread, do not add it to the pan. Lastly, the pressure cooked pudding is more on the moist side, so you can also broil it for 5 mins to finish the cooking. And I like the idea of adding lemon zest.
Leeanne says
I’m hoping to make this for a birthday celebration brunch this upcoming weekend, but thinking I may cook it in the oven instead of the IP. My springform pan that I have for the IP just looks so small and I want to have enough to share. It’s 7” but seems awfully short. Any ideas on how long I should cook it in the oven? Thank you!
Archana says
Hi Leanne, I would bake it at 350°F for 45-50 minutes or until the top is set. Check on it after 30 minutes since every oven is different. Enjoy1
Nat says
Can this be made in regular oven because I do not have instant pot? If yes do you know temp and how long? Thank you
Archana says
I would cook it at 350 for 30 mins. You May need to cook up to 45 mins depending on the bowl you use
Rita says
Can egg substitute be used instead of eggs?
Archana says
yes should work.