This Instant Pot bread pudding is like stuffing & bread pudding combined- the flavors of holiday stuffing, with the texture of traditional bread pudding.
The first time I told my family I was making a savory bread pudding, they looked at me like I had two heads. They just couldn't wrap their brains around the idea. But I tell you what... they sure did eat ALL of it! The best way I can describe this Instant Pot bread pudding is this... It's like stuffing and bread pudding had a baby. All the flavors of holiday stuffing, but with the texture of traditional bread pudding - rich and custardy-creamy.
The Process
And this is the AMAZING Result…
More holiday Instant Pot recipes:
Instant Pot Stuffing AKA Cornbread Dressing
Pressure Cooker Lamb Shanks- With Gordon Ramsay Style!
Instant Pot Macaroni and Cheese with Truffle Oil and Gruyere
★ Did you make this Instant Pot Bread Pudding? Please give it a star rating below! ★
📖 Recipe
Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan
This recipe is like stuffing & bread pudding had a baby - the flavors of holiday stuffing, with the texture of traditional bread pudding.
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Servings: 14
Calories: 201kcal
Ingredients
- 8 oz. white bread
- 2 Tbsp. olive oil
- 4 TBS butter
- 1 Tbsp. thyme leaves
- 1 Tbsp. garlic minced
- 8 oz. mushrooms sliced
- ¾ cup yellow onions diced
- ¾ cup celery thinly sliced
- ½ cup green bell peppers diced
- 1 tsp. sea salt divided
- 2 Tbsp. parsley finely chopped
- 4 large eggs
- 1 ¾ cups heavy cream
- ½ tsp. black pepper
- ¼ cup Parmesan cheese grated
Instructions
- Preheat oven to 375 degrees. (I typically try not to use the oven for Instant Pot recipes, but this is an exception.) Cut off bottom ends of bread. Discard or save for another use. Cut bread into 1-inch cubes. Add bread cubes to large mixing bowl. Add oil, thyme, and garlic to bowl. Toss to coat. Spread bread cubes out on a large baking sheet. Bake until golden brown. Could take anywhere from 10-20 minutes, depending on the bread.
- Using sauté setting… melt butter in pot. Add mushrooms, onions, celery, bell peppers, and ½ teaspoon of salt. Sauté until veggies are soft and all their juices evaporate, anywhere from 10-15 minutes.
- Meanwhile… add eggs to a separate mixing bowl and whisk together. Then add heavy cream, ½ teaspoon of salt, and pepper and whisk again.
- Return toasted bread to same bowl you used to toss them. Add sautéed veggies and parsley. Mix well. Pour custard into bowl with bread and veggies. Mix well.
- Add 1 ½ cups water to pot, along with 3-inch trivet. Turn on sauté setting to begin heating water.
- Spray 7-inch pan with nonstick cooking spray. Pour stuffing into prepared pan. Top with parmesan cheese. Cover pan with foil and place on top of trivet. Lock lid and cook for 50 minutes at high pressure. Once cook time is complete, quick-release pressure.
- Remove lid from pot and foil from pan. If you like, although not a must, place pan under high broiler for a few minutes to toast the cheese. Serve warm.
Nutrition
Calories: 201kcal | Carbohydrates: 11g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 88mg | Sodium: 280mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 790IU | Vitamin C: 10.4mg | Calcium: 104mg | Iron: 1.3mg
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Elisabeth
Absolutely loved it!!!!!!
Marla
I want to make this for a friend but i only have a 6" pan (and 8", 9"). Do you know how much I would have to adjust the time?
Gary
My best guess is to increase the cook time 10 minutes for a 6-inch pan. I'd probably keep it the same for the 8 or 9 though.
MaryAnn
Oh. My. God. I just love this Instant Pot Ultra. Just made a savory bread pudding and it looks and smells wonderful. Of course, I didn't follow the recipe exactly as I rarely do when I cook. I used shredded Parmesan as that's what I had, used Rosemary Sourdough bread instead of white, left out the garlic as I didnt have any, and I had an 8 inch pan, not 7, but it came out great.
Update: It tastes even better than it looks 😉
Corrie
Thank you! I was wondering if an 8 inch pan would work!
Gary White
So sorry for the very delayed response. Yes, that should work just fine.
MaryAnn
Oh. My. God. I just love this Instant Pot Ultra. Just made a savory bread pudding and it looks and smells wonderful. Of course, I didn't follow the recipe exactly as I rarely do when I cook. I used shredded Parmesan as that's what I had, used Rosemary Sourdough bread instead of white, left out the garlic as I didnt have any, and I had an 8 inch pan, not 7, but it came out great.
Update: It tastes even better than it looks 😉 Great recipe, thanks!
Tara
Would boosting the amount of bread used get it closer to stuffing without muting the seasonings? This recipe intrigued me and I'm a huge fan of stuffing. Not so much for bread pudding..
Micki
It’s probably a silly question but … I've read thru the whole recipe and the whole page - can’t find out how much butter you used.
Thanks for your help!
Gary White
Thank you for pointing out that butter is missing from the ingredient list! I will update the recipe card to include it. You need 4TBS, or half a stick of butter.
Julie
The recipe calls for a 3” trivet. I have the original metal trivet the Instant Pot.came with plus the red silicone sling trivet Ingot to lift out cheesecakes. Even with these stacked they only stand 1.75” high. Will this work or am I going to have problems? This will be the first time using the Fat Daddio’s 7”x3” removable bottom cake pan.
Gary White
That should work for you!