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    Home » Brunch

    Instant Pot Summer Berry Bread Pudding

    Published: Jul 9, 2018 · Modified: May 22, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 49 Comments

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    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.

    summer berry pudding instant pot

    Traditionally making bread pudding required the bread to soak in the custard for hours or overnight. Pressure cooking takes hours of that soaking time away as it cooks with steam heat there is no need to pre-soak the bread. You will get perfectly cooked luscious bread pudding that is ready in less than an hour.

    Notes

    • This recipe uses 16 ounces of french brioche cut into 1-inch cubes. I love the convenience of Trader Joe's 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 sourdough or similar bread with savory flavors.
    • I use low-fat milk but feel free to use whole milk or a dairy-free substitute.
    • Add as many or as few berries you like, fresh or frozen.
    • If using a smaller pan adjust the recipe for 6 servings.
    • 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.
    ingredients to make summer berry bread pudding

    Instructions

    Here is a step by step recipe showing how to assemble the bread pudding and cook in the Instant Pot:

    • 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.
    layering bread in a steel pan
    • Scatter a handful of berries on top. Repeat layering bread and berries. Depending on the size of your bowl you can have 3 to 4 layers.
    summer berry bread pudding -1
    • Pour the leftover custard on top. In this recipe, I usually have ¼ 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.
    • summer berry bread pudding
    • Cover the top of the pan with a paper towel and place an 8-inch sheet of aluminum foil over the top, crimping down the foil around the sides of the pan to secure the towel in place. This will prevent any water from getting into the pudding. You can skip this step of covering the bowl, just be careful when you open the Instant Pot so the water from the steam does not get into the bowl.
    summer berry bread pudding
    • Add 1 cup of water to 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 cooking 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.
    summer berry bread pudding

    Serving

    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.

    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.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    summer berry bread pudding
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    4.33 from 34 votes

    Summer Berry Bread Pudding Instant Pot

    A lush and creamy bread pudding made with berries tucked in the layers of rich and sweet brioche bread and milk custard. 
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Brunch, Dessert
    Cuisine: American
    Servings: 9
    Calories: 362kcal
    Author: Archana Mundhe

    Ingredients

    • 16 ounces french brioche cut into 1 inch slices
    • 3 large eggs
    • 1½ cups low fat milk
    • ⅓ cup sugar
    • 2 teaspoons vanilla
    • 1 cup mixed berries frozen
    • 2 tablespoons salted butter

    Instructions

    • 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.
    • 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.

    Notes

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

    Nutrition

    Calories: 362kcal | Carbohydrates: 38g | Protein: 10g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 177mg | Sodium: 331mg | Potassium: 98mg | Sugar: 12g | Vitamin A: 730IU | Vitamin C: 0.5mg | Calcium: 98mg | Iron: 0.9mg
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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 in New Jersey with my husband and two sons.
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    1. Zvi says

      April 30, 2021 at 11:47 pm

      Hi
      Any particular reason for the stainless steel pan? I have a ceramic insert. Would it work equally well?

      Thanks in advance!

      Reply
      • Archana says

        May 01, 2021 at 12:39 pm

        Yes! Ceramic insert will work too

        Reply
    2. Cindy Wheaties says

      February 07, 2022 at 11:16 pm

      Could you use can peaches?

      Reply
      • Archana says

        February 09, 2022 at 10:54 am

        Sure you can!

        Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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