Bryan Woolley

Bread Pudding with a Caramel Rum Sauce

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Preparation info
  • Serves:

    6–8

    • Difficulty

      Easy

    • Ready in

      4 hr

Appears in
Everyday Instant Pot Cookbook: Meal Planning and Recipes for Every Cook and Every Family
Everyday Instant Pot Cookbook

By Bryan Woolley

Published 2019

  • About

Ingredients

  • 4 cups cream
  • 8 eggs
  • 2 tsp. pumpkin-pie spice

Method

  1. In the inner pot of the Instant Pot, combine cream, eggs, pumpkin-pie spice, brown sugar, vanilla, and salt. Whisk together.
  2. Add crumbled croissants to the egg mixture, gently folding to combine. Cover inner pot and place in refrigerator for 2–3 hours.
  3. Place the inner pot back into the Instant Pot and secure the lid.
  4. Select Cake mode and press