Name: Instant Pot Bread Pudding With Bourbon Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 4 cups cubed day-old challah or brioche bread; 2 tablespoons unsalted butter, softened (for greasing); 3 large eggs; 1 1/2 cups whole milk; 1/2 cup granulated sugar; 1/4 cup light brown sugar, packed; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon salt; 1 1/2 teaspoons vanilla extract; 1/2 cup raisins (optional); 1 1/2 cups water (for Instant Pot); Bourbon Sauce:; 1/2 cup granulated sugar; 1/4 cup unsalted butter; 1/4 cup heavy cream; 1 tablespoon bourbon; 1/2 teaspoon vanilla extract

Why You’ll Love Instant Pot Bread Pudding With Bourbon Sauce Recipe

This dessert brings together the rich texture of bread pudding with the convenience of pressure-cooking. It’s:

Easy — Most of the work is mixing the bread and custard, then letting the Instant Pot do the rest.
Impressive — The bourbon or whiskey sauce gives it a wow-factor that elevates a simple dish into something special.
Flexible — If you don’t want alcohol, you can swap in apple juice and still get a satisfying dessert.
Great for freeing up the oven — Perfect when you have other dishes in the oven or want to avoid heating up the kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Bread Pudding:
bread, cubed (about 12 ounces, roughly 8–10 cups)
raisins
pecans, chopped
half-and-half
sugar
large eggs
large egg yolk
pure vanilla extract
cinnamon
nutmeg
dash of salt
unsalted butter, melted

For the Sauce:
sugar
unsalted butter
heavy cream
bourbon (or whiskey or apple juice)
pure vanilla extract

Directions

If the bread is fresh and moist, spread the cubes on a baking sheet and bake at 325°F for 10–12 minutes until lightly dry. Skip this step if your bread is already dry.
Butter a 7-inch × 3-inch (2-quart) round baking dish. If you plan to unmold the pudding for presentation, line the bottom with parchment paper and grease it.
In a large bowl, combine the bread cubes with raisins and chopped pecans. Set aside.
In another bowl, whisk together half-and-half, sugar, eggs, egg yolk, vanilla extract, cinnamon, nutmeg, salt, and melted butter until fully combined.
Pour the custard over the bread mixture and gently stir until well coated. Spoon into the prepared dish.
Pour 1½ cups of water into the Instant Pot. Butter a sheet of aluminum foil and cover the pudding tightly, buttered side down. Place on a trivet or sling and lower into the pot.
Lock the lid, seal the steam valve, and cook on High Pressure for 42 minutes. Allow a natural release for 12 minutes before manually releasing remaining pressure. Let rest for 5 minutes before removing the foil.
While the pudding rests, prepare the sauce: Melt butter in a saucepan over medium-low heat. Add sugar, cream, and bourbon (or substitute). Bring to a boil, then simmer for 3–4 minutes. Stir in vanilla and let cool slightly to thicken.
Serve warm, either unmolded or scooped directly into bowls. Drizzle with the warm sauce before serving.

Servings and timing

Servings: 6 servings
Prep time: 13 minutes
Cook time: 52 minutes
Total time: 65 minutes

Variations

Use brioche or challah bread for extra richness.
Omit pecans or swap them with walnuts, almonds, or other nuts.
Replace raisins with dried cranberries, cherries, or chopped dates.
Add chocolate chips for a dessert twist.
Use apple juice instead of bourbon for a non-alcoholic version.
Serve with whipped cream or vanilla ice cream for an extra indulgent finish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm. The sauce can also be reheated separately and poured over the pudding just before serving. For longer storage, freeze tightly wrapped portions for up to 1 month. Thaw overnight in the fridge and reheat gently before serving.

FAQs

What kind of bread is best for this bread pudding?

Brioche or challah are excellent choices due to their buttery texture, but any slightly stale bread will work.

Can I make the bread pudding without a pressure cooker?

Yes. Bake the pudding in a 2-quart baking dish at 325°F until set, about 45–50 minutes, but monitor closely.

Can I omit the alcohol in the sauce?

Yes. Apple juice makes a great substitute without compromising the flavor too much.

Can I make this ahead of time?

Yes. Prepare the pudding and sauce a day ahead, store in the fridge, and reheat before serving.

What’s the best way to serve it?

Serve warm with the sauce drizzled over top. For extra decadence, add ice cream or whipped cream.

Can I freeze leftovers?

Yes. Wrap well and freeze for up to 1 month. Thaw and reheat before serving.

How do I know when it’s done in the Instant Pot?

It should be set and not jiggly in the center, with edges pulling slightly away from the pan.

What if my pudding is undercooked?

You can return it to the Instant Pot for a few more minutes or finish it in the oven if needed.

Can I change the nuts or dried fruit?

Absolutely. Customize with your preferred nuts or dried fruits to suit your taste.

Is the sauce safe for kids?

Yes, if made with apple juice instead of bourbon. It offers a similar flavor and texture.

Conclusion

This Instant Pot Bread Pudding with Bourbon Sauce is the ultimate comfort dessert made effortlessly in your pressure cooker. Rich, creamy, and full of warm spices, it’s an indulgent treat that’s ideal for dinner parties, holidays, or cozy nights in. The optional bourbon sauce adds sophistication, while the flexibility of ingredients ensures it fits every palate. Try it once, and it’ll quickly become a favorite go-to dessert.

Instant Pot Bread Pudding With Bourbon Sauce