Pressure Cooker Raspberry Orange Bread Pudding is a citrus twist on an old-fashioned favorite. This recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, and Mealthy MultiPot.
Jenn here, with a sweet recipe for you to start the month! This pressure cooker raspberry orange bread pudding is a soft, sweet dessert that my family loves.
Orange and raspberry is one of my favorite flavor combinations—it’s bright and fresh and perfect for raspberry season. Serve those flavors in a creamy, custardy bread pudding, and it’s a must-have dessert! (Or even breakfast if you’re feeling sweet!)
What Is Bread Pudding?
First, let’s talk about bread pudding. I was nervous to try bread pudding for the first time because, let’s be honest, a pudding made from stale bread and milk just sounds…different. So I just never tried it.
Don’t be like me. When cooked right, bread pudding is an AMAZING, old-fashioned dish.
Bread puddings are typically made with cubed bread, milk, eggs, and oil or butter. This recipe is similar, but I use heavy cream because I love the added creamy texture you get.
How to Make Pressure Cooker Raspberry Orange Bread Pudding in an Instant Pot
Bread pudding is well-suited for the steamy environment inside the electric pressure cooker. Because there’s minimal moisture loss in the pressure cooker, you can skip the overnight soak in the cream mixture that many recipes call for.
What Kind of Bread to Use for Bread Pudding?
While you *can* use any type of bread in bread pudding, you’ll get better results with a sweet, flavorful bread with a solid crumb structure.
This bread pudding recipe calls for challah bread. Challah is a rich, eggy bread that soaks up the milk-and-egg mixture yet is still able to hold its shape.
Challah bread is available at most grocery stores. My local grocery store offers it in sugar-topped or plain varieties.
Brioche is another great option for bread pudding. Challah is kosher and does not contain dairy, while brioche is French and is made with butter and milk. Both are rich and flavorful and are great choices in this bread pudding.
However, if you don’t have time to run to the store for a specialty loaf, you can get great results by using a mixture of half croissants and half regular bread. Ideally, you’ll let the bread sit out overnight so it gets a little stale. (The staleness helps it absorb more of the milk-and-egg mixture without sacrificing its structure.) However, if you don’t have time, you can skip this step.
What Is Creme Anglaise?
Creme anglaise is a creamy vanilla custard sauce. Despite its fancy French name, it’s a simple sauce that’s easy to make and SO delicious.
(Side note: Creme Anglaise is the one recipe that appears in every cookbook Barbara has ever written. Page 84 of Dream Puffs, page 294 of The Electric Pressure Cooker Cookbook, and page 143 of Instantly Sweet. It’s even on page 169 of The Instant Pot Baby Food & Toddler Food Cookbook. It’s a good one, everybody!)
If you’ve never had creme anglaise, you really need to give it a try.
However, you can substitute whipping cream for the creme anglaise. Or you can omit it entirely—the bread pudding has a great flavor even without the topping.
How to Know When Your Pressure Cooker Raspberry Orange Bread Pudding Is Done
Your bread pudding is done when it is creamy but not soggy. My favorite description is that a done bread pudding has “a center that jiggles but doesn’t wiggle.” But I’d rather take the guesswork out and test it—take it out when the internal temperature has reached 160°F.
Making Instant Pot Raspberry Orange Bread Pudding in Advance
Sometimes we’re crunched for time and need dessert done quickly. It’s easy to do with this bread pudding!
Prepare the recipe as directed, and allow the bread pudding to cool completely in the pan. Place in the fridge until ready to serve.
Slice the bread pudding in the pan, then transfer the desired number of slices to a baking sheet.
Bake for 5 to 10 minutes until the bread pudding is warmed through. (I baked mine at 300°F.)
You can make the creme anglaise in advance; however, it comes together so quick, I just make it on the stovetop while the bread pudding is warming in the oven.
Have you tried bread pudding? What is your favorite pressure cooker dessert? Let me know in the comments!
- 3 large eggs
- 1/3 cup sugar
- 1 teaspoon orange or lemon emulsion or extract (or vanilla)
- Zest of 1 orange
- 2 cups heavy cream
- 7 cups cubed challa bread (about one loaf cut into 1 to 2-inch cubes)
- 1/4 cup craisins
- 1 cup raspberries
- 2 tablespoons orange juice concentrate
- 3/4 cup (180 ml) heavy cream
- 1/4 cup (60 ml) milk
- 2 large egg yolks
- 1/3 cup (67 g) sugar
- 1 teaspoon vanilla bean paste or extract
- Spray a 7×3-inch cake pan with nonstick baking spray and set aside.
- In a large bowl, add the eggs, sugar, extract, orange zest, and concentrate and whisk to combine. Whisk in the heavy cream.
- Gently stir in the bread cubes and craisins until the wet ingredients are evenly distributed. Gently fold in the raspberries.
- Pour the mixture into the prepared pan, gently pressing if necessary but don’t smash. (No need to cover the bread pudding with foil.)
- Pour 1 cup water into the pressure cooker cooking pot and place a trivet in the bottom. Carefully center the pan on a sling and lower the pan onto the trivet.
- Lock the lid in place and turn the pressure release valve to the Sealed position. Select High Pressure and 30 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, and finish with a quick pressure release.
- When the valve drops, carefully remove the lid. Use an instant read thermometer to check that the center has reached 160°F. (If not, return the lid and pressure cook for a few minutes more.)
- Use the sling to transfer the pan to a wire rack to cool for at least 10 minutes before serving.
- To serve, slice into wedges and drizzle with crème anglaise.
Prepare Crème Anglaise
- You can prepare this in the electric pressure cooker if you can adjust your saute temperature. (For example, in the Instant Pot on Saute adjusted to low.) Otherwise, use a small saucepan over medium heat and put this together while the bread pudding is cooking.
- Whisk the cream and milk. Cook over medium heat until the mixture just begins to boil. Remove from heat.
- In a medium bowl, whisk the egg yolks and sugar. Whisk in half of the hot milk mixture.
- Slowly whisk the egg mixture into the remaining milk in the pan and cook over medium heat, stirring constantly, until the sauce comes to a boil. Reduce the heat to low and simmer for about 2 minutes until the sauce thickens slightly.
- Remove from heat and stir in the vanilla. Set aside to cool slightly before serving.
Optional: If desired, you can brown up the top under a broiler just prior to serving.
Serving Size:1 slice
Amount Per Serving: Calories: 440 Total Fat: 28g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 228mg Sodium: 214mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 3g Sugar: 17g Sugar Alcohols: 0g Protein: 10g
Your pressure cooker is capable of making so much more than cheesecake! Try some of these the next time your sweet tooth calls:
Instantly Sweet also has recipes for Lemon Blueberry Bread Pudding and Smores Bread Pudding, along with 73 other amazing sweets you can make in any brand of electric pressure cooker.