Bread pudding is an old fashioned comfort food. The dry bread cubes soak up the egg/milk mixture and give it a custard base. My husband makes a cinnamon raisin bread pudding that takes an hour in the oven. This pressure cooker recipe only takes 20 minutes in the pressure cooker, which is half the time of the oven recipe when you include the time it takes to pressure up and release. And....it doesn't heat up your home, which is perfect for summer. Serve this with the warm vanilla sauce, flavored coffee creamer, whip cream or even better, a giant scoop of vanilla ice cream!
While conversing with some members of the Instant Pot Community FaceBook group, someone posted her version of an apple cinnamon bread pudding recipe. I searched for another recipe online, but could not find it, so this is an adaption of her recipe.
Bread pudding is a great way to use up day old bread and turn it into a sweet treat. Use day old bread or cube it and dry it in the oven at 350°F for 20 minutes, stirring occasionally.
Put the dry bread cubes into a 1-1/2 quart sized dish,* cover with the egg, milk and cinnamon mixture and top with the diced apples that are coated in cornstarch and light brown sugar. Hubby likes to dot the top with butter....do NOT use a springform pan....it will leak. I guarantee it.
*You can use just about any oven-safe dish in your pressure cooker. What you see above is my Pyrex glass dish that we bake a lot in. Make sure it is on a trivet with water underneath. My Instant Pot pressure cooker came with a trivet with handles, whereas my Cuisinart has a flat trivet. To get your pot/dish in/out of your pressure cooker, you will need to create a 2" aluminum foil sling or you can purchase silicone bands. My friend, Barbara from Pressure Cooking Today, has a great blog post about getting pans in/out of the pressure cooker with pro/cons of each method.
Pressure cook on HIGH for 20 minutes and do a Quick Release (QR) when the timer beeps. You can see that I did NOT cover my dish with aluminum foil and some of the apples rolled to the side. Not a big deal, but try covering your bread pudding with foil prior to baking to prevent condensation from the pressure cooker lid falling onto your dish and leaving small puddles....Again. not a big deal, but worth a try.
If you want, you can put your bread pudding under the broiler for a few minutes to crisp up the pieces of bread poking through the apples. Keep a close eye on it, though....it can burn.
Cool for several minutes on a wire rack and serve warm with Vanilla Sauce (included in recipe below), your favorite creamer, or ice cream.
My family thoroughly enjoyed this quick sweet treat and I'm sure you will too!
APPLE PIE BREAD PUDDING