Pressure Cooker Apple Raisin Bread Pudding is an updated version of a classic comfort dessert. This recipe combines the rich flavor of French Brioche with a sweet and creamy custard featuring apple and raisin.

Pressure Cooker Apple Raisin Bread Pudding

Name: Pressure Cooker Apple Raisin Bread Pudding
Yield: 0

Growing up one of the dishes that my Mom made fairly often was bread pudding with raisins. She would save any bread that wasn’t used while fresh especially for her recipe, and would let it get stale for a couple of days. Then she’d make her mixture, soak the bread and bake the bread pudding. I recently saw a loaf of French Brioche on the rack of baked goods priced to clear because their fresh/sell by date was that day. I thought the loaf would be perfect for bread pudding. I wanted to change up the flavor a bit so decided to add an apple. The thick and rich brioche bread really absorbs the mixture and holds the flavor of the sweet and creamy custard featuring apple and raisin. Making this in an electric pressure cooker saves time over traditional oven baking and doesn’t heat up the kitchen like an oven. Here’s how I make Pressure Cooker Apple Raisin Bread Pudding.

Equipment Needed

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electric pressure cooker (I used a 6 qt Mealthy MultiPot)
7.5″ ceramic casserole dish (I use a 48 oz Porcelain Souffle Dish with a 1.5 quart capacity)
silicone vegetable steamer with handles
large glass mixing bowl
medium mixing bowl
measuring cup
measuring spoons
baking sheets
aluminum foil
whisk
knife
cutting board
silicone cooking spoon

Ingredients

5 cups toasted brioche bread (I used 1x Euro Classic 14.1 oz French Brioche loaf cut into 8 thick slices)
4 tbsp butter
1/2 cup brown sugar
2 eggs
2 tsp pure vanilla
1 tsp ground cinnamon
1/2 tsp salt
1.5 cups heavy cream
1 gala apple, peeled and cut
1/2 cup raisins

Instructions

Preheat the oven to 350 f.

Slice the bread into thick slices.

Place the bread slices onto the baking sheets and toast for about 15 minutes or until the bread is turning golden brown.

Remove the bread from the oven and slice into large cubes.

Plug in the pressure cooker.

Add 1.5 cups water to the pot.

Peel the apple and cut into bite sized chunks.

Add the toasted bread cubes to the mixing bowl.

Place the butter, brown sugar, eggs, vanilla, ground cinnamon, salt and heavy cream into the medium sized mixing bowl and thoroughly combine.

Pour the mixture over the bread cubes and gently combine thoroughly.

Spray the casserole dish with nonstick cooking spray.

Place the uncooked bread pudding mixture into the casserole dish.

Cover with a sheet of aluminum foil.

Place the casserole dish onto the silicone vegetable steamer and place into the pressure cooker.

Cook on manual high pressure for 20 minutes.

Once the cooking cycle has finished do a quick pressure release.

Remove the foil and allow the dish to cool for a few minutes if serving warm, if not let come to room temperature and put into the fridge to chill if serving cold.

Serve with whipped cream, ice cream or whatever toppings you like.

Enjoy!