Panettone Bread Pudding Recipe {Instant Pot}
I love my Instant Pot.
When I developed this recipe I had just gifted myself one for Christmas!
It’s a pressure cooker, crock pot, steamer, rice cooker and yoghurt maker all wrapped up into one. Yup. A pretty amazing machine.
Now we have just about every cooking gadget there is, but I was intrigued, and so headed out to our local big box store to see what all the fuss was about.
And I bought one. Oh yeah, this Instant Pot makes a mean pot roast, cooks perfect rice, steams veggies for our pups. Makes cheesecake. But could it make Bread Pudding for the holidays?
You will need: eggs, heavy cream, whole milk, cinnamon, nutmeg, panettone, butter, sugar, brandy.
A version of this recipe for a slow cooker originally appeared as a guest post on All She Cooks December 29, 2016.
Panettone Bread Pudding Backstory
Bread pudding is a classic and I remember my Mom using crusts and bread scraps to make hers. It was so delicious, and she added some lovely spices like cinnamon and nutmeg.
There are a gazillion Instant Pot recipes out there. Seriously, probably two gazillion. And there it was, a bread pudding recipe for my Instant Pot. The recipe I found uses cinnamon bread and I must admit sounds lovely. Can’t you just smell the aroma of cinnamon bread baking into a delicious and creamy bread pudding?
But you know me, don’t ya? I love to mix it up. So for this Bread Pudding I decided to use a Panettone. That deliciously sweet Italian Bread you see in stores only at Christmas time.
Bread Pudding FAQs
How do you eat panettone?
Well if you don’t use it in a recipe like this one for bread pudding, just warm it slightly, and eat it like cake.
What do you put on panettone?
You can toast it and spread with butter. It is often served with a sweet white wine.
Can you pre make bread pudding?
Absolutely! Just follow the recipe instructions below. This recipe is very similar to our french toast casserole.
Can you freeze Panettone Bread?
What a great idea? Buy a few panettone at Christmas, then wrap and seal in a freezer bag. I would use it up within 3 months though.
Add some lovely heavy cream, eggs & spice and PRESTO! Instant Pot Panettone Bread Pudding.
TIPS TO MAKE THE PERFECT BREAD PUDDING IN YOUR INSTANT POT
- Make sure your panettone is really fresh!
- Trim the dark crust off using a serrated bread knife
- Follow the directions exactly
- Prep the bread pudding the night before
- Let the Instant Pot cool slightly before you serve
The Best Bread Pudding Recipe
I think this delicious Panettone Bread Pudding would make a yummy dish for Breakfast or Brunch!
When prepping the night before, put the bread and egg mixture in a glass bowl, seal with plastic wrap and store in the refrigerator. While you’re coffee is brewing the next morning, pour everything into the greased cooking vessel in your Instant Pot. Have another cup of coffee, relax and visit with your family.
And to top it off I like to smother it in my yummy homemade Salted Caramel Sauce.
Enjoy.
Panettone Bread Pudding {Instant Pot}
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Equipment
Ingredients
- 1 large panettone bread - any type you prefer – see notes
- 8 eggs
- 2 cups heavy cream - 35% MF
- 2 cups whole milk - 3%
- 1/2 cup sugar
- 1/2 cup unsalted butter - melted
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup Brandy
Instructions
- Cut the panettone into large chunks. You may have to trim the bottom crust – they are often quite dark
- Place the bread in the bottom of your greased Instant Pot container.
- Beat together the eggs and milk
- Stir in the sugar, butter, brandy, cinnamon & nutmeg
- Pour over the bread and stir until the mixture is well coated
- Cover and cook on the slower cooker High setting for one hour.
Reduce to Low and cook another 1.75 to 2 hours. - I found that 2.5 hours total time was perfect using the ‘slow cooker’ option on my Instant Pot.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
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Judy Kahansky
Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, enjoy the simple life, and are travelers and dog lovers, spending as much time as they can with their sweet pup Ruby.
