Summer Berry Bread Pudding – Instant Pot

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.

1. 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.
2. Scatter a handful of berries on top.
3. 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.

Add 1 cup of water in the Instant Pot insert. Put the stainless steel bowl on the trivet. Gently place the trivet in the pot. Close Instant Pot lid with pressure valve to sealing. Select manual/pressure cook and adjust the cook time to 20 minutes. Allow 10 minutes of natural pressure release and then open the pot.

Carefully take the trivet with the pan out and allow to sit for 5 minutes before serving. Enjoy with berries and powder sugar sprinkled on top or with a scoop of ice cream.

Here are some of the other Instant Pot bread puddings recipes to try:

• Frech Toast/Bread Pudding
• Pumpkin Bread Pudding

★ Have you tried this summer berry bread pudding recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

5 from 2 votes

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Summer Berry Bread Pudding Instant Pot

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

A lush and creamy bread pudding made with berries tucked in the layers of rich and sweet brioche bread and milk custard. 

Course: Brunch, Dessert

Cuisine: American

Keyword: bread pudding

Servings: 9

Calories: 362 kcal

Author: Archana

Ingredients

• 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

Instructions

1. Lightly grease a stainless steel pan with butter spray.
2. In a large bowl, whisk eggs, milk, sugar and vanilla.

3. 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. 

4. Scatter a handful of berries on top.
5. 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.
6. Pour the leftover custard on top. Cut the butter into small pieces and layer them on top along with the remaining berries.
   

7. 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.

8. 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.
9. Select Manual/Pressure Cook (Hi) and adjust the cook time to 20 minutes. Allow 10 minutes of natural pressure release.
10. Open the Instant Pot and carefully lift the trivet with the pan, and take it out.
11. Serve with fresh berries and powdered sugar or your favorite ice-cream.

Recipe Notes

If using glass bowls, add extra 5 minutes of pressure cook time. 

Nutrition Facts

Summer Berry Bread Pudding Instant Pot

Amount Per Serving

Calories 362 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 10g 50%

Cholesterol 177mg 59%

Sodium 331mg 14%

Potassium 98mg 3%

Total Carbohydrates 38g 13%

Sugars 12g

Protein 10g 20%

Vitamin A 14.6%

Vitamin C 0.6%

Calcium 9.8%

Iron 5.2%

* Percent Daily Values are based on a 2000 calorie diet.

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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.

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