Instant Pot Carrot Cake Bread Pudding is perfect Easter brunch or dessert. Made with minimum effort in electric pressure cooker. Easy, delicious and healthy | imagelicious.com #easter #instantpotrecipes #breadpudding #carrotcake
Cut up the bread slices into 1-inch pieces, spread on a sheet pan in one layer and let dry overnight. It is important to use dried bread, otherwise bread pudding will turn out soggy!
Make Instant Pot Carrot Cake Bread Pudding
In a large bowl, whisk together the eggs, milk, sugar, cinnamon, nutmeg, vanilla extract, and orange oil (or orange zest) until smooth and combined.
Add the dried bread, grated carrot, raisins, and chopped walnuts to the eggy mixture. Mix well until everything is incorporated and all the bread is covered in the milk-egg mixture.
Transfer the bread mixture into the prepared dish.
Add 1 cup of cold water to your Instant Pot and place a trivet inside.
Cover the bread pudding dish with foil, place on the trivet inside your Instant Pot.
Close the lid of your Instant Pot and turn the valve to Sealing.
Press Manual or Pressure Cooker button (depending on your model) and use the arrows to select 25 minutes. It will take about 7-8 minutes to come to pressure.
Once the Instant Pot beeps that the 25 minutes of cooking are done, do quick release. This should take about 2 minutes.
Open the lid and carefully remove the cooked Carrot Cake Bread Pudding.
Run a knife around the edges of the dish to loosen it from the walls. Cover with a plate and turn over. It should slide out easily if the dish wash sprayed with the oil well.
Serve hot with maple syrup for breakfast or ice cream and whipped cream for dessert.
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Notes
This makes 4 generous servings or 6 small servings.If you have leftovers, then keep them in the fridge. Then slice into pieces and pan-fry with a bit of butter, it will be delicious!