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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Summer Berry Bread Pudding Instant Pot
- 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.
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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 in New Jersey with my husband and two sons.