Pressure Cooker Raspberry Orange Bread Pudding

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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.

Pressure Cooker Raspberry Orange Bread Pudding, dished up with the cake pan and bowl of raspberries in the background

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!)

Instant Pot Raspberry Bread Pudding on a plate with Instant Pot in the background.

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.

Raspberry Bread Pudding cooked in the Instant Pot with slings inserted to remove when done.

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.

Overhead shot of Instant Pot Bread Pudding inside of the cake pan, with a bowl of raspberries and creme anglaise along the edge of the photograph

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.

A close up of raspberry orange bread pudding  on a plate being drizzled with cream cheese frosting

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.

A close up of a plate with raspberry orange bread pudding

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 with your instant-read thermometer.

A plate of raspberry orange bread pudding

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!

Instant Pot / Pressure Cooker Raspberry Orange Bread Pudding
Yield: 6 to 8 slices

Instant Pot / Pressure Cooker Raspberry Orange Bread Pudding

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 20 minutes
Total Time 1 hour

Pressure Cooker Raspberry Orange Bread Pudding features orange and raspberry flavors in a creamy, custardy bread pudding, drizzled in a delicious vanilla cream sauce.

Ingredients

  • 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

Crème Anglaise

  • 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

Instructions

  1. Spray a 7×3-inch cake pan with nonstick baking spray and set aside.
  2. In a large bowl, add the eggs, sugar, extract, orange zest, and concentrate and whisk to combine. Whisk in the heavy cream.
  3. Gently stir in the bread cubes and craisins until the wet ingredients are evenly distributed. Gently fold in the raspberries.
  4. Pour the mixture into the prepared pan, gently pressing if necessary but don’t smash. (No need to cover the bread pudding with foil.)
  5. 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.
  6. Lock the lid in place and turn the pressure release valve to the Sealed position. Select High Pressure and 30 minutes cook time.
  7. 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.
  8. 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.)
  9. Use the sling to transfer the pan to a wire rack to cool for at least 10 minutes before serving.
  10. To serve, slice into wedges and drizzle with crème anglaise.

Prepare Crème Anglaise

  1. 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.
  2. Whisk the cream and milk. Cook over medium heat until the mixture just begins to boil. Remove from heat.
  3. In a medium bowl, whisk the egg yolks and sugar. Whisk in half of the hot milk mixture.
  4. 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.
  5. Remove from heat and stir in the vanilla. Set aside to cool slightly before serving.

Notes

Optional: If desired, you can brown up the top under a broiler just prior to serving.

Nutrition Information:

Yield:

8

Serving Size:

1 slice

Amount Per Serving: Calories: 440Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 228mgSodium: 214mgCarbohydrates: 37gFiber: 3gSugar: 17gProtein: 10g

Nutrition information is calculated by Nutritionix and may not always be accurate.

Your pressure cooker is capable of making so much more than cheesecake! Try some of these the next time your sweet tooth calls:

Pressure Cooker (Instant Pot) Cinnamon Raisin Bread Pudding with Caramel Pecan Sauce

Pressure Cooker Cinnamon Raisin Bread Pudding

Pressure Cooker (Instant Pot) Creme Brulee Crème brûlée

Instant Pot / Pressure Cooker Creme Brulee

Pressure Cooker Key Lime Pie on a white plate.

Pressure Cooker Key Lime Pie

The Best Pressure Cooker (Instant Pot) Rice Pudding

The Best Instant Pot / Pressure Cooker Rice Pudding

Smores bread pudding dished up on two plates, drizzled with marshmallow cream topping

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.

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originally published August 3, 2019 — last updated July 21, 2020
Categories: Dessert