Instant Pot

Instant Pot Tres Leches Bread Pudding

April 10, 2019
5 Ratings
Photo by Ghazalle Badiozamani
Author Notes

Welcome to the “best bread pudding” my husband has ever had. Roger is a bit of a bread pudding fanatic. We also love tres leches cake. So I decided to try mixing the two and ended up with a great bread pudding that was especially light and airy from the croissants, and moist from steaming in the Instant Pot. That meant Roger still had to go get me my cake, but I think he felt quite well rewarded for the effort.

Excerpted from INSTANT POT FAST & EASY © 2019 by Urvashi Pitre. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —Urvashi Pitre

Test Kitchen Notes

Featured in: 10 Surprising Things You Can Make in Your Instant Pot. —The Editors

  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 6
Ingredients
  • Vegetable oil
  • 4 cups lightly packed cubed croissants (4 croissants)
  • 2 large eggs
  • 1 (5-ounce) can evaporated milk
  • 5 ounces sweetened condensed milk (see Note)
  • 1 1/2 cups whole milk
  • 1 to 2 teaspoons ground cinnamon, plus more for sprinkling
  • 2 cups water
  • 1/4 cup sugar
In This Recipe
Directions
  1. Grease a 7-inch springform pan with oil.
  2. Place the croissant cubes in a large bowl. In a medium bowl, whisk together the eggs, evaporated milk, sweetened condensed milk, whole milk, and cinnamon. Pour the mixture over the croissant cubes. Allow to soak for 10 or 15 minutes, until the bread no longer looks dry.
  3. Transfer the mixture to the prepared pan and cover tightly with aluminum foil. Pour the water into the Instant Pot. Place a steamer rack in the pot. Place the pan on the rack.
  4. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot on HIGH pressure for 30 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
  5. Meanwhile, preheat the broiler. Remove the foil from the pudding. Sprinkle the pudding with sugar and broil until the top is lightly browned and caramelized, 5 to 8 minutes. Let the pudding cool for 20 to 30 minutes before serving.
  6. NOTE: Pro tip! Use the evaporated milk can to measure 5 ounces of condensed milk.

See what other Food52ers are saying.

  • Helen Konz
    Helen Konz
  • Amit Sid
    Amit Sid
  • Justine Mireles
    Justine Mireles
  • Urvashi Pitre
    Urvashi Pitre
  • Eric Kim
    Eric Kim
Dr. Urvashi Pitre is the President of a global marketing consulting firm, and also the author of the best-selling Indian Instant Pot Cookbook, one of Amazon’s Best Books of 2017. She combines her training as a scientist with her desire to make fast, healthy, authentic, global cuisine, and experiments extensively to create the most streamlined recipes that use fresh ingredients. WEBSITE: www.twosleevers.com FB PAGE: https://www.facebook.com/twosleever/ FB GROUP: https://www.facebook.com/groups/twosleevers/ PINTEREST: https://www.pinterest.com/twosleevers/pins/ INSTAGRAM: https://www.instagram.com/two_sleevers/ YouTube: https://www.youtube.com/TwosleeversUrvashi

14 Reviews

Claire May 15, 2020
I made this in the regular oven. Had to check for readiness every 10 minutes after the first 45 minutes in the oven (at 375 degrees) - I set the bread mold in a water bath. Even the most proficient bakers at work were swooning over the recipe. One woman came up to me with tears in her eyes asking for the recipe. She said it tasted exactly like the one her grandmother made and no one had ever been able to replicate.
 
Justine M. June 19, 2020
Can I ask what size pan you used in the oven? I was planning on trying the recipe tomorrow for a friends housewarming party and just realized my springform is too large for my instapot. Thanks!
 
Author Comment
Urvashi P. June 19, 2020
Omg I am so happy to read this comment. Can’t believe I missed it.
 
Author Comment
Urvashi P. June 19, 2020
A 7 inch one would do the job. For a larger one just cook for a shorter time.
 
Author Comment
Urvashi P. June 19, 2020
Claire Omg I am so happy to read this comment. Can’t believe I missed it.
 
Justine M. June 19, 2020
Thank you very much! Can’t wait to try it😊
 
Claire June 21, 2020
I didn’t make this in the instapot. I used the regular oven. I used a 9x11 pyrex
 
Tre January 14, 2021
Did it turn out ok in the Pyrex? Did you put it in a water bath in the oven? Would love to try this recipe but refuse to buy another springform due to the leaking issue. Thank you.
 
Helen K. February 24, 2020
I made this for my annual "Fat Saturday" Party, It was the hit of the night, I made two 7 inch pots and had two issues with the recipe. First: although I had a 14oz can of sweetened condensed milk it did not contain two 5 oz portions (using the evaporated milk can as measure). Second: the spring form pans (both - different manufacturers) though advertised as leak proof did indeed leak--they need to have their bottoms wrapped in aluminum foil also to capture the leaks. I tried to do two at once in my IP but it did not care for that arrangement and I got the "dreaded burn notice" (after 40 minutes) and had to clean the pot and cook each individually.
 
Amit S. January 11, 2020
This was my first dessert instant pot recipe, so I'm inexperienced. When I poured the mixture into the springform pan, all the batter leaked out the bottom. How am I supposed to keep that from happening? Should probably be mentioned in the recipe...
 
Author Comment
Urvashi P. January 11, 2020
So that’s really a pan issue not a recipe issue. Springform pans can be temperamental and difficult to secure just so. I have gone through many pans to find a few that work. If yours is leaking and Youre sure you’ve fastened it correctly, wrap the pan bottom in foil or put a piece of parchment paper on the inside of the pan. If you use foil outside you will need to increase cooking time by 5-10 minutes. I hope that helps!
 
Khcridge January 10, 2020
I made this last night! It was so very easy! I added a splash of vanilla and a hefty pinch of salt. It was GREAT, my teens thought it tasted like Cinnamon Toast Crunch Cereal! I would be very cautious about the time under the broiler, I went 6 minutes and had a few spots that were "too toasty", next time I will probably hit broil on low and go for the full 8 minutes. Great, EASY recipe for a week night dessert!
 
Jacob April 12, 2019
What does, "Sprinkle the pudding until the top is lightly browned and caramelized, 5 to 8 minutes," mean?
 
Eric K. April 12, 2019
Hi Jacob, thanks for flagging. A section of that sentence was cut off: "Sprinkle the pudding with sugar and broil until the top is lightly browned and caramelized, 5 to 8 minutes. Let the pudding cool for 20 to 30 minutes before serving." Hope that helps!