Easy Classic Bread Pudding Recipe – Perfect for Brunch!
Dive into the comforting world of our Classic Bread Pudding, an ideal brunch delight! This recipe transforms simple ingredients into a luscious dessert that's just sweet enough to indulge without overdoing it. Perfect for those lazy weekend mornings or as a cozy dessert, this bread pudding is sure to impress with its rich flavors and satisfying texture.
Classic Bread Pudding
4
servings10
minutes30
minutes750
kcal10
minutes50
minutesDive into the comforting world of our Classic Bread Pudding, an ideal brunch delight! This recipe transforms simple ingredients into a luscious dessert that's just sweet enough to indulge without overdoing it. Perfect for those lazy weekend mornings or as a cozy dessert, this bread pudding is sure to impress with its rich flavors and satisfying texture.
Ingredients
- Dry Ingredients
4 cups cubed bread (preferably day-old)
1/2 tsp ground cinnamon
pinch of salt
- Wet Ingredients
2 large eggs
1/3 cup brown sugar
1 tsp pure vanilla extract
1 1/4 cups whole milk
- Mix-Ins
1/2 cup dried cranberries
1/2 cup chopped walnuts
- For Cooking
1 1/2 cups water (for the Instant Pot)
- For the Sauce
4 tbsp unsalted butter (divided for different uses)
1/3 cup whipping cream
- Alternative Ingredients:
Substitute dried cranberries with raisins or chopped dried apricots.
Replace walnuts with pecans or almonds.
Use almond milk instead of whole milk for a dairy-free version.
Directions
- Preparation – In a mixing bowl, whisk together eggs, brown sugar, vanilla extract, cinnamon, and salt until well combined.
- Combine – Gradually mix in the milk until the mixture is smooth.
- Assemble – Grease a baking pan that fits inside your Instant Pot. Place the bread cubes evenly in the pan, then sprinkle over the dried cranberries and walnuts.
- Cook – Pour the egg mixture over the bread ensuring it's fully absorbed. Cover with foil. Add water to the Instant Pot and set the trivet inside. Place the covered pan on the trivet.
- Instant Pot Cooking – Secure the lid and set the Instant Pot to cook on high pressure for 30 minutes. Allow natural pressure release afterward.
- Make Sauce – While the pudding cooks, melt butter in a saucepan over medium heat. Add whipping cream and remaining sugar. Stir until the sugar dissolves and the sauce thickens slightly.
- Serve – Remove the bread pudding from the Instant Pot. Drizzle with the prepared sauce before serving warm.
Equipment
- instant pot
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 750kcal
- Carbohydrates: 109g
- Protein: 21g
- Fat: 27g
- Saturated Fat: 11g
- Cholesterol: 98mg
- Sodium: 940mg
- Potassium: 300mg
- Fiber: 8g
- Sugar: 29g
- Vitamin A: 10IU
- Vitamin C: 0mg
- Calcium: 15mg
- Iron: 20mg
