Sweet, warm, comforting bread pudding with rum-soaked raisins and topped with a warm lemon custard sauce is the ultimate comfort-food dessert (or breakfast!). This is an incredibly easy recipe that you can have on the table in less than an hour, and you can whip up the sauce in the time it takes your pot to get to pressure.
For a cheesy, savory bread pudding side-dish recipe, click here.
Before you get started, soak the raisins in the rum. The raisins should soak for at least 15 minutes before adding to the baking pan.
If you don’t want to use rum, you can soak the raisins in about 2 tablespoons of warm water. Drain the water before adding the raisins to the pan, and whisk a teaspoon of rum extract into the egg mixture, or omit rum flavoring if desired.
For this recipe, you’ll need a sturdy, day-old or slightly stale bread, such as Italian, a French baguette, or brioche. Is your bread fresh, but you want to make the pudding today? You can dry it out and toast it very slightly on a rack in the oven. I used this chewy sliced Italian bread from Aldi.
Cut the bread into 1-inch cubes, and set aside.
This recipe is cooked pot-in-pot. I used one of the pans from my stackable steamer insert pan set. I also use a taller rack/trivet in my Instant Pot to make it easier to remove the pan when the pudding is cooked. You can also use a silicone sling, or create a sturdy one out of a folded strip of foil under your pan to make it easier to remove the pan after the pudding is cooked. Grease the pans well before using. If you use a springform pan instead, check to make sure the bottom of the pan is seated properly before adding the egg mixture, or you’ll find a lot of egg inside the bottom of the Instant Pot before it has a chance to solidify (I’m speaking from experience here).
Butter the baking pan generously to prevent sticking and to add a little extra flavor, and place bread cubes inside the pan. Whisk together eggs, half-and-half or milk, butter, sugar, cinnamon, and vanilla. Stir in raisins and rum, and pour mixture into buttered baking pan. Add 1 cup of water to the Instant Pot liner, place trivet, and set baking pan on trivet. Secure lid, set to Seal, and cook at high pressure for 30 minutes. Allow a 10-minute natural pressure release before gently releasing remaining pressure.
Serve warm as is, or spoon warm lemon sauce over pudding.
Instant Pot Rum Raisin Bread Pudding with Lemon Sauce
- 1 cup water to build steam in pressure cooker
- 1/2 cup raisins
- 3 tablespoons rum (optional, for soaking raisins)
- 6 large eggs, lightly beaten
- 1 cup half and half or milk
- 2 tablespoons melted butter
- 1/3 cup sugar
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/8 tsp salt
- 5 oz day-old crusty bread, such as Italian, cut into 1-inch cubes
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 cup cold water
- 2 tablespoons butter
- 1/4 cup lemon juice
- Stir raisins into rum and set aside while preparing remaining ingredients. The raisins should soak for at least 15 minutes.
- Whisk together the eggs, milk, sugar, cinnamon, vanilla, salt, and nutmeg. Stir in raisins and rum.
- Place bread cubes in springform pan or baking dish. Pour egg mixture evenly over bread cubes.
- Add water to Instant Pot. Set trivet, and place pan on trivet. Seal lid, and set to 30 minutes. Allow a 10-minute natural pressure release, followed by a gentle quick release. Remove from pot and serve warm.
- To make lemon sauce, combine sugar and cornstarch in a small saucepan. Whisk in 1 cup cold water. Heat to a simmer, allowing to thicken. Stir in butter, and allow to melt. Stir in lemon juice and cook for 1 minute. Serve warm over bread pudding.