Instant Pot Bread Pudding With Bourbon Sauce Recipe

Instant Pot Bread Pudding With Bourbon Sauce Recipe Prepare the bourbon sauce. melt the 6 tablespoons of butter in a saucepan over medium low heat. add 2 3 cup of granulated sugar, the heavy cream, and the bourbon (or juice). bring the mixture to a boil; reduce the heat to low, and simmer uncovered for about 3 to 4 minutes. stir 1 2 teaspoon of vanilla into the sauce and set it aside to cool. Place the trivet in the instant pot, add 1.5 cups of water, rest the bundt pan on top (it will fit just perfectly in a 6qt instant pot and with room to spare in an 8qt), secure the lid and hit “manual” or “pressure cook” high pressure for 25 minutes. quick release when done.

Instant Pot Bread Pudding With Bourbon Sauce Recipe 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. Place the bread (cut into chunks) into a large bowl. in a separate bowl, mix the evaporated milk, eggs, vanilla, and pumpkin pie spice. pour over the bread, mix thoroughly, and soak for an hour in the fridge. spray your instant pot with cooking spray and pour in the mixture. place the three pats of butter on top. In a medium bowl, combine creamer, sugar, eggs yolk, vanilla, cinnamon, nutmeg, salt, and melted butter. whisk until blended. pour the mixture over the bread and stir and fold until the bread is saturated. pour or spoon the the mixture into the greased pan. pour 1 1 2 cups of water into the liner of the instant pot. Instructions. in a bowl whisk the 2 eggs. add ¼ cup of sugar, ¾ teaspoon vanilla, 2 tablespoon butter, nutmeg, cinnamon, salt and milk to the bowl and combine. spray a baking pan (that fits inside your instant pot) with cooking spray. place the bread pieces inside the baking pan and then pour the mixture over the top.

Instant Pot Bread Pudding With Bourbon Sauce Recipe In a medium bowl, combine creamer, sugar, eggs yolk, vanilla, cinnamon, nutmeg, salt, and melted butter. whisk until blended. pour the mixture over the bread and stir and fold until the bread is saturated. pour or spoon the the mixture into the greased pan. pour 1 1 2 cups of water into the liner of the instant pot. Instructions. in a bowl whisk the 2 eggs. add ¼ cup of sugar, ¾ teaspoon vanilla, 2 tablespoon butter, nutmeg, cinnamon, salt and milk to the bowl and combine. spray a baking pan (that fits inside your instant pot) with cooking spray. place the bread pieces inside the baking pan and then pour the mixture over the top. In a small saucepan, melt the butter and sugar together over medium heat. whisk in the cream, rum, and vanilla. let mixture come to a low boil, stirring frequently, then reduce the mixture to a low simmer and let cook for 5 to 7 minutes, stirring frequently. take off heat and transfer to a small pitcher for serving. Arrange bread in a 9 x 13 inch baking dish; pour custard over top. press gently down on the bread so that the cubes are evenly saturated in the milk and egg mixture. cover with aluminum foil or plastic wrap and rest for 30 minutes. bake the bread pudding in a 350°f oven for 50 55 minutes. cool for 30 minutes.