Instant Bread Pudding Food

INSTANT POT BREAD PUDDING

Steps:

• Preheat the oven to 300 degrees F. Grease an 8-inch round baking dish (3-quart) with the butter. Set aside.
• Add the bread cubes to a baking sheet and bake until beginning to dry and harden, about 20 minutes.
• Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread and raisins, if using, and stir until completely coated.
• Pour the bread mixture into the prepared baking dish. Tear off a large piece of aluminum foil, about 1 1/2 feet long, and put the baking dish in the center. Wrap the foil around the dish, folding down the sides as needed so the top of the dish isn't covered. Tear off a second piece of aluminum foil, about 2 feet long, and lay the foil in front of you with one of the longer sides closest to you. Fold the foil in half toward you the long way,
• then in half once again, to create a foil sling for the baking dish.
• Add 2 cups water to a 6-quart Instant Pot® and set the rack in the bottom. Put the baking dish in the center of the foil sling, then pick up both sides of the sling and bring them up the sides of the baking dish. Carefully lower the dish onto the rack. Fold down the foil sling as needed so it fits in the pot but does not touch the pudding.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 45 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
• Let cool slightly before serving. Serve warm, at room temperature or cold.

INSTANT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Lightly spray the inside of a 3-quart casserole with butter-flavored cooking spray; set aside.
• In a medium bowl, whisk together pudding mix, evaporated milk, almond extract, and pumpkin pie spice. Add bread (cut into pieces) Stir together until well combined and bread is saturated.
• Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until knife inserted into center comes out clean.

INSTANT POT BREAD PUDDING

Steps:

• In a large bowl, toss together the bread, raisins and pecans until evenly combined. In a separate bowl, whisk together the half and half, cream, both sugars, eggs, egg yolks, vanilla, cinnamon, salt and butter. Pour over the bread mixture and stir until evenly combined. Transfer to a greased 7-inch round casserole or soufflé dish, pressing down firmly. Grease a piece of foil with cooking spray and cover the bread pudding tightly with the foil, greased side down.
• Place a wire trivet inside of a 6-quart or large Instant Pot and pour in 1 ½ cups of water. Carefully place the bread pudding inside, lock the lid and set the valve to seal. Pressure cook on high for 42 minutes. Allow the pressure to naturally release for 10 minutes before manually releasing any residual pressure. Carefully unlock the lid, lift out the bread pudding and set aside.
• Remove the trivet and pour out the water. Return the bowl to the Instant Pot and press the sauté button on low. Add the butter and allow to melt. Whisk in the sugar and cook until it has dissolved. Pour in the cream, bourbon, vanilla and salt and cook, stirring constantly, until the mixture thickens and begins to bubble. Turn off the machine. Serve the bread pudding warm by scooping it into bowls and drizzling the sauce over it.

SIMPLE BREAD PUDDING

Steps:

• Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
• Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.