- Prep time 15 minutes
- Cook time 30 minutes
- Serves 6
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
lightly packed cubed croissants (4 croissants)
(5-ounce) can evaporated milk
sweetened condensed milk (see Note)
1 1/2 cups
1 to 2 teaspoons
ground cinnamon, plus more for sprinkling
- Grease a 7-inch springform pan with oil.
- 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.
- 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.
- 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.
- 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.
- NOTE: Pro tip! Use the evaporated milk can to measure 5 ounces of condensed milk.