Pressure Cooker Eggnog Bread Pudding with Caramel Sauce
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Ever since making our own Homemade Eggnog last year, I’ve been obsessed with incorporating it into recipes. Bread pudding is my absolute favorite dessert, so it was only natural that I whip up an Eggnog Bread Pudding you can make in the Pressure Cooker!
Eggnog Bread Pudding Recipe
Growing up, my dad would always buy the cartons of store-bought eggnog to share with us over the holidays.
It was okay, but it wasn’t something I craved or found as exciting as he did.
Last year, I thought it would be fun to make homemade eggnog (both grown-up and child-friendly versions) because I had heard that they were like night and day – and my goodness, they are! Homemade eggnog is rich, creamy and sooo indulgent. The carton stuff now tastes like eggnog-flavored milk to me.
Now that the holidays are approaching, I’m having so much fun incorporating my homemade eggnog recipe into other recipes, and this bread pudding is the first up to share!
I love a good bread pudding. If we’re at a restaurant that I know has good bread pudding, I will purposefully order an appetizer for my supper so that I have plenty of room for dessert!
Today, I’m sharing a super easy eggnog bread pudding you can make in your IP or electric pressure cooker, and I’m topping it off with Torani Caramel Sauce.
Torani is a flavor expert, with products that create delicious beverages and desserts. A 3rd generation family owned business that has been crafting amazing drinks in the café industry for over 90 years. (You probably recognize their name from the syrup bottles that line cafe shelves for adding flavor shots to your coffee.)
Torani also makes a premium line of sauces – perfect for decadent mochas, caramel macchiatos, and also add that special something extra to desserts – like our eggnog bread pudding! Their products are made with real, simple ingredients like pure cane sugar & natural flavors.
Right now through 12/31/18 (or while supplies last), Meijer has a rebate offer for Buy One (1) Torani Sauce, Get One For Free – so naturally, I grabbed two! (They are super easy to find with all of the ice cream toppings in the Nuts/Popcorn/Salty Snacks aisle.)
To redeem this offer yourself, visit your closest Meijer location and purchase two bottles of Torani Sauces – you can choose from Caramel, Dark Chocolate, or White Chocolate flavors! Take a picture of your receipt, then enter the rebate experience to upload your photo. Once your receipt is verified, you’ll receive your money back on the second bottle!
Ingredients for Pressure Cooker Bread Pudding
- 7 cups bread cubes, dried out or day-old preferably
- 4 egg yolks
- 1/3 cup sugar
- 1 cup milk
- 1 cup cream (half and half or heavy)
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 Tablespoon Torani Caramel Sauce, plus more for serving
Tip: I used the Torani Caramel Sauce both in and to top off my recipe, but you could also use the Dark Chocolate flavor.
NOTE: the bread must be stale/dried out or else this recipe will be mushy.
Kitchen Tools You May Find Helpful
- Electric pressure cooker
- Measuring cups and spoons
- Saucepan
- Large mixing bowl
- Spatula
- Bread knife
- Electric mixer
- Springform pan that fits inside your IP
- Serving spoon
How to Make Pressure Cooker Bread Pudding
Prepare your springform pan by greasing it with oil or butter and then covering the bottom with some paper towel and then sealing with tinfoil. This helps “capture” any moisture from the IP and prevents it from making your bread pudding soggy.
First, chop up your bread into 2″ squares. This recipe moves fast so you want those ready.
You want the bread to be somewhat dried out so that the bread pudding doesn’t get soggy. Leaving out the loaf overnight can help.
Next, prepare your eggnog base.
Place the milk, cream and nutmeg in a saucepan over medium-low heat and heat.
Meanwhile, separate the egg whites and yolks and place the yolks in a large mixing bowl. (Save the whites for macarons or meringues.)
Beat the egg yolks for two minutes until creamy and light. Add the sugar and beat for two more minutes.
When the cream and milk mixture starts to boil, pour into the egg mixture.
Whisk together, then add in the Torani caramel sauce, and then pour over the bread (or add the bread into the mixture).
NOTE: you want the bread to have touched the liquid, but you don’t want it to be saturated.
Stir to coat the bread completely and then fold into the prepared springform pan.
Place the trivet in your electric pressure cooker and then add 1 1/2 cups water.
Place the springform pan on the trivet and secure the lid.
Cook on manual for 30 minutes, then natural release.
If you want a crunchy top, as shown, place the cooked bread pudding in your oven and set to the “broiler” setting. Watch carefully so that it does not burn. Remove the bread pudding once the top is browned.
Drizzle on more Torani caramel syrup and serve.
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Pressure Cooker Eggnog Bread Pudding with Caramel Sauce
Ingredients
- 7 cups bread cubes, dried out or day-old preferably
- 4 egg yolks
- 1/3 cup sugar
- 1 cup milk
- 1 cup cream (half and half or heavy)
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 Tablespoon Torani Caramel Sauce, plus more for serving
Instructions
- Prepare your springform pan by greasing it with oil or butter and then covering the bottom with some paper towel and then sealing with tinfoil. This helps "capture" any moisture from the IP and prevents it from making your bread pudding soggy.
- First, chop up your bread into 2" squares. This recipe moves fast so you want those ready.
- You want the bread to be somewhat dried out so that the bread pudding doesn't get soggy. Leaving out the loaf overnight can help.
- Next, prepare your eggnog base.
- Place the milk, cream and nutmeg in a saucepan over medium-low heat and heat.
- Meanwhile, separate the egg whites and yolks and place the yolks in a large mixing bowl. (Save the whites for macarons or meringues.)
- Beat the egg yolks for two minutes until creamy and light. Add the sugar and beat for two more minutes.
- When the cream and milk mixture starts to boil, pour into the egg mixture.
- Whisk together, then add in the Torani caramel sauce, and then pour over the bread (or add the bread into the mixture).
- Stir to coat the bread completely and then fold into the prepared springform pan.
- Place the trivet in your electric pressure cooker and then add 1 1/2 cups water.
- Place the springform pan on the trivet and secure the lid.
- Cook on manual for 30 minutes, then natural release.
- If you want a crunchy top, as shown, place the cooked bread pudding in your oven and set to the "broiler" setting. Watch carefully so that it does not burn. Remove the bread pudding once the top is browned.
- Drizzle on more Torani caramel syrup and serve.
Notes
The bread must be stale/dried out or else this recipe will be mushy.
You want the bread to have touched the liquid, but you don't want it to be saturated
This pressure cooker eggnog bread pudding is an indulgent and delicious dessert for the holidays and has that perfect balance of creamy, rich filling to crunchy caramelized exterior.
For more fun recipes using eggnog, check out our 10-minute Eggnog Pancakes or our Fluffy Eggnog Cake with Eggnog Buttercream.
