Instant Pot Bread Pudding Recipes

INSTANT BREAD PUDDING

Instant Bread Pudding image

Make and share this Instant Bread Pudding recipe from Food.com.

Provided by TVan8879

Categories Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 (4 5/8 ounce) box fat-free sugar-free instant vanilla pudding mix
2 (12 ounce) cans evaporated skim milk
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1 lb bread

Steps:

Preheat oven to 350 degrees F.
Lightly spray the inside of a 3-quart casserole with butter-flavored cooking spray; set aside.
In a medium bowl, whisk together pudding mix, evaporated milk, almond extract, and pumpkin pie spice. Add bread (cut into pieces) Stir together until well combined and bread is saturated.
Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until knife inserted into center comes out clean.

Nutrition Facts : Calories 363, Fat 2.9, SaturatedFat 0.7, Cholesterol 4.5, Sodium 1548.3, Carbohydrate 68.2, Fiber 2.1, Sugar 16.4, Protein 14.5

INSTANT POT® CRUSTY NO-KNEAD BREAD

Instant Pot® Crusty No-Knead Bread image

Great crusty bread requires a great deal of time to make, patience, and the perfect environment. The Instant Pot® cuts the time by several hours and creates the perfect slightly moist, warm environment perfect for activating dough. This goes so great with a good slathering of butter or dipped in a warm bowl of stew!

Provided by NicoleMcmom

Yield 10

Number Of Ingredients 8

Ingredients

3 ½ cups bread flour
1 ½ teaspoons kosher salt
1 (.25 ounce) package active dry yeast
1 ¼ teaspoons white sugar
1 ½ cups warm water (110 to 115 degrees F/43 to 46 degrees C)
parchment paper
cooking spray
¼ cup extra-virgin olive oil

Steps:

Whisk flour and salt together in a large bowl; set aside.
Combine yeast and sugar in a medium bowl; add water and stir once. Let stand until yeast has bloomed and bubbled up slightly, about 5 minutes.
Meanwhile, line the bottom and sides of a multi-functional pressure cooker (such as Instant Pot®) with parchment paper that has been lightly coated with cooking spray.
Add the yeast mixture and oil to the flour mixture, and stir until incorporated and a shaggy, slightly sticky dough is formed. Add dough to the pot. Close and lock the lid; seal vent. Select Yogurt function; set timer for 4 hours.
Remove lid. Dough should be doubled in size, and will have tiny bubbles on the surface. Lift out dough using parchment paper. Turn dough onto a lightly floured sheet of parchment, and form into a ball. Sprinkle top dough ball lightly with flour, and cover with a kitchen towel. Allow to rest until slightly risen, 30 to 40 minutes.
While dough is resting, place a Dutch oven with a lid in the oven, and preheat to 450 degrees F (225 degrees C) for 30 minutes.
Carefully remove Dutch oven from the oven. Transfer in dough using parchment. Cut slits in the top. Cover and return to the oven. Bake for 30 minutes. Uncover, and bake until golden brown and crusty, 10 to 15 minutes. Transfer loaf to a cooling rack; let cool slightly before slicing.

Nutrition Facts : Calories 206.1 calories, Carbohydrate 31.3 g, Fat 6.3 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 0.9 g, Sodium 290.3 mg, Sugar 0.7 g

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