Instant Pot Carrot Cake Bread Pudding Recipes
STEAMED CARROT PUDDING CAKE
Steps:
- In a large mixing bowl, whisk together brown sugar, molasses, and eggs. Add flour and spices and stir just until blended. Fold in shortening , carrots, raisins, nuts, and bread crumbs. Spoon batter into half sized bundt pan sprayed with non-stick spray. Cover with foil and poke a hole in the middle of the tin foil. Prepare a foil sling for lifting the pan out of the pressure cooker by taking an 18" strip of foil and folding it lengthwise twice. Pour 1 1/2 cups of water into the pressure cooking pot and place the trivet in the bottom. Center the bundt pan on the foil strip and lower it into the pressure cooker. Fold the foil strips down so that they do not interfere with closing the lid. Lock the lid in place. Select High Pressure and set the timer for 60 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release to release the pressure. Carefully remove the bundt pan to a wire rack to cool uncovered for 10 minutes. After 10 minutes, unmold on a serving platter. Spiced Rum Sauce Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and simmer until sauce thickens slightly, about 5 minutes. Serve warm. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.)
INSTANT POT CARROT CAKE BREAD PUDDING
Steps:
- Before you start making Bread Pudding 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. Spray an oven-safe glass dish that fits into your Instant Pot with cooking oil. 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.
Nutrition Facts : Calories 737 calories, Fat 41.4617150034573 g, Carbohydrate 59.1547600321958 g, Cholesterol 858.000000010144 mg, Fiber 5.01025003288068 g, Protein 37.483105004337 g, SaturatedFat 9.59712500191212 g, ServingSize 1 1 (412g), Sodium 337.768500044413 mg, Sugar 54.1445099993151 g, TransFat 5.59481050049295 g
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