READY IN: 55mins


  • 12ounces stale challah (about 8 to 10 cups) or 12 ouncesbrioche bread, cubed(about 8 to 10 cups)
  • 12 cupraisins
  • 12 cuppecans, chopped
  • 2cupshalf-and-half
  • 12 cupheavy cream
  • 23 cupgranulated sugar
  • 14 cup packed light brown sugar
  • 3largeeggs
  • 2largeegg yolks
  • 1teaspoonvanilla extract
  • 2teaspoonsground cinnamon
  • 12 teaspoonsalt
  • 4tablespoonsunsalted butter, melted
  • Sauce
  • 6tablespoonsunsalted butter
  • 23 cup packed light brown sugar
  • 13 cupheavy cream
  • 22 tablespoonsrum or 2 tablespoonsapple cider
  • 12 teaspoonvanilla extract
  • 12 teaspoonsalt

    Serving Size: 1 (231) g

    Servings Per Recipe:6

    Calories: 934.8

    Calories from Fat 491 g 53 %

    Total Fat 54.6 g 83 %

    Saturated Fat 28.3 g 141 %

    Cholesterol 309.4 mg 103 %

    Sodium 719.2 mg 29 %

    Total Carbohydrate98.8 g 32 %

    Dietary Fiber 3.1 g 12 %

    Sugars 63.8 g 255 %

    Protein 14 g 27 %


  • 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 over the sauce.
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