Side Pannel
Instant Pot Bread Pudding with Pecan Caramel Glaze
Instant Pot Bread Pudding with Pecan Caramel Glaze
- Recipe Submitted by maryjosh on 03/20/2019
Ingredients List
- Bread Pudding Base
- 1 loaf challah bread cut into large 1 inch pieces
- 1 ¼ cup milk
- 1 cup heavy cream
- 2 eggs lightly beaten
- ¾ cup granulated sugar
- 2 Tbsp butter melted
- 1 tsp vanilla extract
- Pecan Glaze:
- ¾ cup dark corn syrup
- 2 eggs lightly beaten
- ½ cup brown sugar
- 2 Tbsp melted butter
- 1 tsp vanilla
- 1 cup chopped pecans
- Caramel Pecan Glaze:
- 4 Tbsp butter
- ½ cup brown sugar
- ¼ cup dark corn syrup
- 1 tsp vanilla extract
- Pinch of salt
- ⅓ cup heavy cream
- ½ cup chopped pecans
Directions
Prepare bread pudding base
Place challah bread in a large bowl, set aside. Whisk milk, heavy cream, eggs, granulated sugar, melted butter, and vanilla extract in a medium sized bowl. Pour milk mixture over challah bread and lightly toss to ensure bread pieces are fully covered. Set aside and allow to sit for 1 hour.
Prepare Pecan Glaze
Whisk together brown sugar, corn syrup, eggs, melted butter, vanilla extract, and pecans. Set aside.
Grease a 7 inch bake pan (or springform pan) with butter. Add a layer of your bread pudding base, then a layer of pecan glaze, and so on until the bake pan is full, finishing with a layer of pecan glaze on top.
Pour 1 cup of water in bottom of Instant Pot.
Place bread pudding in Instant Pot with bakeware sling or foil sling on top of trivet. Cover and cook on high pressure for 30 minutes. Allow pressure to natural release for 15 minutes, then manually release any remaining pressure.
Remove bread pudding from the Instant Pot and set aside.
Prepare caramel glaze
Place a heavy bottom saucepan over medium high heat. Whisk together butter, brown sugar, corn syrup, heavy cream, vanilla extract, and salt. Allow mixture to come to boil and reduce heat to medium and allow mixture to cook for 5-7 minutes, stirring occasionally. Test your glaze to see if it coats the back of a spoon. If it does, remove pan from the heat. Stir in chopped pecans.
Pour caramel glaze over finished bread pudding.
Place challah bread in a large bowl, set aside. Whisk milk, heavy cream, eggs, granulated sugar, melted butter, and vanilla extract in a medium sized bowl. Pour milk mixture over challah bread and lightly toss to ensure bread pieces are fully covered. Set aside and allow to sit for 1 hour.
Prepare Pecan Glaze
Whisk together brown sugar, corn syrup, eggs, melted butter, vanilla extract, and pecans. Set aside.
Grease a 7 inch bake pan (or springform pan) with butter. Add a layer of your bread pudding base, then a layer of pecan glaze, and so on until the bake pan is full, finishing with a layer of pecan glaze on top.
Pour 1 cup of water in bottom of Instant Pot.
Place bread pudding in Instant Pot with bakeware sling or foil sling on top of trivet. Cover and cook on high pressure for 30 minutes. Allow pressure to natural release for 15 minutes, then manually release any remaining pressure.
Remove bread pudding from the Instant Pot and set aside.
Prepare caramel glaze
Place a heavy bottom saucepan over medium high heat. Whisk together butter, brown sugar, corn syrup, heavy cream, vanilla extract, and salt. Allow mixture to come to boil and reduce heat to medium and allow mixture to cook for 5-7 minutes, stirring occasionally. Test your glaze to see if it coats the back of a spoon. If it does, remove pan from the heat. Stir in chopped pecans.
Pour caramel glaze over finished bread pudding.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
