Looking for a Delicious bread pudding that can be made in no time? You have to try this amazing Mixed Berry Instant Pot Bread Pudding recipe. So good, so easy, it is sure to become a fast favorite.
This berry bread pudding makes you think of summer breezes and warm sunshine at the very first bite. It smells like heaven while it’s cooking, and only takes about half the time of oven baked bread pudding. It’s really easy to make, so you can have it any old time you please, breakfast, lunch, or dinner, and everyone is sure to love it!
What to Serve with Instant Pot Bread Pudding
There are many things you can serve with this bread pudding. It can go from being a light dessert to being a rich dessert with just a few added ingredients. You can try:
- Maple Syrup or Berry Syrup
- Powdered Sugar
- Blueberry Compote
- Whipped Cream
- Chocolate Syrup
Variations to Instant Pot Bread Pudding
- Strawberries – You can use strawberries, or any berries you like, in the Instant Pot Bread Pudding
- Chocolate – Add chocolate chips to the bread pudding
More Instant Pot Recipes to Try
Quite a few of our Instant Pot Recipes have been very popular across social media. Here’s a few of our readers favorite pressure cooker recipes that we hope you’ll also try!
- Pressure Cooker Pulled Pork
- Philly Cheese Steak Sliders
- Easy Cheesecake (Deathy by Chocolate Cheesecake)
- Cavatappi Noodles with Beef Ragu
- Instant Pot Boiled Eggs
- Instant Pot Rice Pudding (one of my personal favorite recipes!)
Ingredients for Mixed Berry Instant Pot Bread Pudding
- French Bread
- Blueberries
- Raspberries
- Blackberries
- Cream Cheese
- Sugar
- Cinnamon
- Eggs
- Vanilla
- heavy cream
- Flour
- Oatmeal
- Brown Sugar
- Granulated sugar
- Cinnamon
- Salt
- Butter
How to Make Mixed Berry Instant Pot Bread Pudding
Spray a 7-inch springform pan, generously with cooking spray, and set aside. Make a Foil sling to go under the springform pan, by tearing off a long piece of long heavy duty aluminum foil, and folding it in half again and again, until you have a piece that’s about 2 feet long, by about 2 – 3 inches wide. This will enable you to lift the pan out of the Instant Pot while it’s still hot
In a large mixing bowl, break or cut the french bread into bite-size pieces, and set aside. Place the cream cheese, sugar, eggs, vanilla, cinnamon, and heavy cream in the blender, and blend until smooth and creamy. Scrape down the sides of the blender, and stir any ingredients not blended.
Pour the cream cheese mixture over the bread pieces, and mix until all pieces are coated. Place a bottom layer of the bread pieces in the springform pan, and layer berries on top, then add another layer of bread pieces, and another layer of berries, until you’ve reached the top of the pan. You can pile the bread or berries on top of the pan; it doesn’t have to be even with the top.
Scrape the mixing bowl, and pour any remaining cream cheese mixture over the top of the bread pudding, in the pan. Place the sling in the Instant Pot, so you have the foil across the bottom of the Instant Pot stainless steel pot, and up the sides.
Then, pour 1 cup of water in the bottom of the pot, and place the spring form pan over the foil, in the Instant pot, Place the lid on the Instant pot until it beeps and locks. Make sure the pressure valve is set to “SEALING” and press the ‘Manual’ button on the Instant Pot. Set the time to 23 minutes, and allow the Instant to automatically build and release the pressure. When the bread pudding is done the Instant Pot will go to OFF, or KEEP WARM (depending on which instant pot you have). When it beeps after it’s done, carefully, and with an oven mitt, turn the pressure valve to ‘VENTING’ to make sure all pressure has been released.
Lift the lid on the Instant Pot, and with oven mitts, take hold of the foil sling pieces on each side, and gently lift the bread pudding out of the Pot. Set on a wire rack to cool.
CRUMBLE
After you’ve put the bread pudding in the instant pot to cook, make the crumble by combining the flour, oatmeal, brown sugar, sugar, cinnamon, salt, and the melted butter, in a bowl. Place the mixture on a parchment lined cookie sheet, and place in the oven for 15 minutes at 350 degrees, or until the crumble starts to turn golden brown. Remove from oven and set aside to cool.
To serve
Once the bread pudding and crumble have cooled, cut the bread pudding into 6 pieces in the springform pan. Remove the springform from the pan, and place pieces on a plate or in a bowl. Sprinkle crumble topping over the bread pudding, add a few extra berries, and top with syrup, powdered sugar, or whipped cream, or all three for a dynamic presentation. Enjoy!
Mixed Berry Instant Pot Bread Pudding
Ingredients
- 1 Loaf of French Bread cut in bite size pieces, approximately 6 cups
- ½ Cup fresh Blueberries
- ½ Cup fresh Raspberries
- ½ Cup fresh Blackberries
- 1 package 8 oz. Cream Cheese – softened
- 1 Cup Sugar
- 1 teaspoon of Cinnamon
- 2 Eggs
- 2 Teaspoons Vanilla
- 1 Cup of heavy cream
FOR THE CRUMBLE
- ¼ cup Flour
- ½ cup of Oatmeal
- ¼ Cup Brown Sugar
- 2 Tablespoons of granulated sugar
- ½ Teaspoon Cinnamon
- ⅛ teaspoon of Salt
- ⅓ cup of butter – melted
Instructions
- Spray a 7-inch springform pan, generously with cooking spray, and set aside. Make a Foil sling to go under the springform pan, by tearing off a long piece of long heavy duty aluminum foil, and folding it in half again and again, until you have a piece that’s about 2 feet long, by about 2 – 3 inches wide. This will enable you to lift the pan out of the Instant Pot while it’s still hot
- In a large mixing bowl, break or cut the french bread into bite-size pieces, and set aside. Place the cream cheese, sugar, eggs, vanilla, cinnamon, and heavy cream in the blender, and blend until smooth and creamy. Scrape down the sides of the blender, and stir any ingredients not blended. Pour the cream cheese mixture over the bread pieces, and mix until all pieces are coated. Place a bottom layer of the bread pieces in the springform pan, and layer berries on top, then add another layer of bread pieces, and another layer of berries, until you’ve reached the top of the pan. You can pile the bread or berries on top of the pan; it doesn’t have to be even with the top. Scrape the mixing bowl, and pour any remaining cream cheese mixture over the top of the bread pudding, in the pan. Place the sling in the Instant Pot, so you have the foil across the bottom of the Instant Pot stainless steel pot, and up the sides. Then, pour 1 cup of water in the bottom of the pot, and place the springform pan over the foil, in the Instant Pot, Place the lid on the Instant pot until it beeps and locks. Make sure the pressure valve is set to “SEALING” and press the ‘Manual’ button on the Instant Pot. Set the time to 23 minutes, and allow the Instant to automatically build and release the pressure. When the bread pudding is done the Instant Pot will go to OFF, or KEEP WARM (depending on which instant pot you have). When it beeps after it’s done, carefully, and with an oven mitt, turn the pressure valve to ‘VENTING’ to make sure all pressure has been released. Lift the lid on the Instant Pot, and with oven mitts, take hold of the foil sling pieces on each side, and gently lift the bread pudding out of the Pot. Set on a wire rack to cool.
CRUMBLE
- After you’ve put the bread pudding in the instant pot to cook, make the crumble by combining the flour, oatmeal, brown sugar, sugar, cinnamon, salt, and the melted butter, in a bowl. Place the mixture on a parchment lined cookie sheet, and place in the oven for 15 minutes at 350 degrees, or until the crumble starts to turn golden brown. Remove from oven and set aside to cool.
To serve
- Once the bread pudding and crumble have cooled, cut the bread pudding into 6 pieces in the springform pan. Remove the springform from the pan, and place pieces on a plate or in a bowl. Sprinkle crumble topping over the bread pudding, add a few extra berries, and top with syrup, powdered sugar, or whipped cream, or all three for a dynamic presentation. Enjoy!
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