Instant Pot: Warm Sticky Bun Bread Pudding

I’ve been cherishing my weekends more than ever lately since my workweeks have been extremely long and tedious. And this past weekend, my husband and I went on a little brunch date in the city, compliments of my friends at Grand Luxe Cafe. They invited us to visit and enjoy a wonderful brunch and we were delighted with all the offerings.

Just when we thought we had enough, we managed to squeeze a tiny bit of room to share a special dessert – Warm Sticky Bun Bread Pudding. This amazing dessert is made with bread cubes toasted in cinnamon spices, then baked in a silky custard. To serve, a heaping portion is garnished with whipped cream, drizzled with a whisky caramel sauce and sprinkled with sugared pecans for good measure.

Enjoying this dessert was the perfect ending to our special brunch. And as a special treat, my friends at Grand Luxe Cafe provided me with their recipe for their Warm Sticky Bun Bread Pudding! I adapted it for the Instant Pot and the recipe below calls for brioche or challah bread. I’ve also had great and delicious success making it with other breads. A favorite brand of bread my family enjoys is from La Brea Bakery. Originally from Los Angeles, California, the brand is readily available at many supermarkets. If you want to mute the sweetness of the bread pudding, try using any La Brea Bakery Reserve loaves.

Author: Joelen; recipe adapted from Grand Luxe CafePrint Recipe

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Instant Pot: Warm Sticky Bun Bread Pudding

ingredients:

1/2 pound Brioche or Challah, cubed (or La Brea Bakery Reserve loaves)

1 stick (8oz) unsalted butter,melted

1/4 cup brown sugar, packed

1/4 cup granulated sugar

1/2 teaspoon cinnamon

pinch of nutmeg

pinch of salt

Custard:

1 cup milk

1 cup heavy cream

2 eggs

2 egg yolks

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

instructions:

Spray your mini bundt pan (or chosen bakeware) with cooking spray. 

Place bread cubes in a large mixing bowl.

Combine the butter, sugars and spices in another mixing bowl, whisking to combine. Pour mixture over the bread cubes, tossing to fully coat.

Transfer coated bread cubes onto your prepared mini bundt pan or baking dish..

In a large bowl, whisk together milk, heavy cream, eggs, egg yolks, sugar and vanilla.

Pour the custard mixture over the bread cubes and allow to sit for 10-15 minutes before pressure cooking.

In your Instant Pot:

Plug in the IP with insert in place. Add 1 1/2 cups water to the IP for pressure cooking.

Carefully place the filled bundt pan (or chosen bakeware) on a trivet with handles and lower the cake into the bottom of the Instant Pot. You can also use a sling if you don’t have a trivet with handles.

Secure the lid of the IP and ensure the valve is set to SEALING. 

Press MANUAL and adjust the time to 20 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 20 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 20 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode – turn to OFF. Carefully remove the pan from the IP.

Allow the pudding to cool for at least 30 minutes before serving.

To serve, top the pudding with toasted pecans and warm caramel sauce. Service with either vanilla ice cream or creme anglaise. I also roughly chopped some praline pecans and garnished the pudding with it before serving.

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