Pressure Cooker French Toast Bread Pudding

pressure cooker french toast bread pudding
  • Yield: 4
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    12.0 g
  • Saturated Fat

    9.0 g
  • Polyunsaturated Fat

    0.0 g
  • Cholesterol

    150.0 mg
  • Sodium

    140.0 mg
  • Potassium

    0.0 mg
  • Carbohydrate

    52.0 g
  • Fiber

    1.0 g
  • Sugars

    26.0 g
  • Protein

    26.0 g

Pressure cooker French toast bread pudding. French toast bread pudding cooked in a pressure cooker. Very simple and easy dessert. I served it topped with berries and vanilla ice cream. You may also like Coconut Shrimp Soup

Pressure Cooker French Toast Bread Pudding


  • 2 large eggs, beaten
  • 1 cup (250 ml) whole milk
  • 1/4 cup granulated sugar
  • 1/4 cup (250 ml) orange marmalade
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 5 cups bread cubes
  • 1/4 cup raisins
  • fresh berries to decorate


Step 1

Lightly butter high-sided, round baking dish. Set aside. Place pressure cooker rack inside a pressure cooker. Pour in 2 cups (500 ml) water.

Step 2

In a large mixing bowl, combine eggs, milk, sugar, orange marmalade, vanilla, and cinnamon. Whisk until smooth. Add cubed bread and raisins. Toss well to soak up the liquids.

Step 3

Pour bread mixture into prepared greased baking dish. Cover and seal the dish with aluminum foul. Make a foil sling, then set the filled baking dish on it. Lower the baking dish in the sling onto pressure cooker rack. Fold the ends of the sling.

Step 4

Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 15 minutes.

Step 5

Open pressure cooker, using a Quick Release mode. Using a foil sling, transfer baking dish to wire rack. Remove aluminum foil and cool for 5 minutes.

Step 6

Top with fresh berries (optional). Serve warm.

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