Instant Pot Summer Berry Bread Pudding

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.

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.

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.

• 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.

• 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.

• 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.

• 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.

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

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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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