Instant Pot Warm Lemon and Chocolate Chip Bread Pudding- Classic bread pudding with a touch of lemon and warm chocolate. Serve it with a dollop of whipped cream or vanilla ice cream for a delicious finishing touch.
Ingredients Needed:
- Bread
- Heavy cream
- Vanilla
- Eggs
- Lemon
- Chocolate chips
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Bread: A thicker bread will work best for bread pudding. The thicker the bread, the better it will absorb the cream mixture. You will need 4 regular size slices of bread.
Lemon: Lemon zest and lemon juice are both needed. So, one lemon will do the trick. Feel free to increase/decrease the amount of lemon, to match your taste preference. If you don’t want to use a fresh lemon, regular bottled lemon juice will work just fine.
How to Make:
- First, grease a 6-7 inch baking pan. See the recipe card for the one I used. Add 1 1/2 cups of water to the bottom of the instant pot and place steam rack into the bottom of the pot.
- Then, whisk together all the ingredients ( except the bread pieces and chocolate chips) in a mixing bowl.
- Once they are fully mixed, stir in the pieces of torn bread and chocolate chips.
- Transfer the mixture to your prepared pan and cover it with foil.
- Cover the pan with foil and place on top of steam rack.
- Cook on high pressure and do natural release for 10 minutes, then, a quick release.
- Carefully, remove pan from pot and uncover. Invert pan on to a plate/serving platter for serving. It’s very hot! Let it cool for 15-20 minutes before eating.
Top it off With:
- Vanilla Ice Cream
- Whipped Cream
- Chocolate Fudge Syrup
- Whipped topping ( ex: Cool Whip)
- Powdered sugar glaze
linking up and weekend potluck
Instant Pot Warm Lemon and Chocolate Chip Bread Pudding
Instant Pot Warm Lemon and Chocolate Chip Bread Pudding- Classic bread pudding with a touch of lemon and warm chocolate. Serve it with a dollop of whipped cream or vanilla ice cream for a delicious finishing touch.
Ingredients
- 4 slices of bread, torn into pieces
- 2 eggs
- 1 1/4 cups heavy cream
- 1 tsp vanilla
- 3/4 cup sugar
- Juice and Zest from 1 lemon
- 1/2 cup chocolate chips
Instructions
- Lightly grease a 6-7 inch round pan. Add 1 1/2 cups of water to the bottom of the instant pot and place steam rack into the bottom of the pot.
- In a bowl, whisk together eggs, cream, vanilla, sugar, lemon juice and lemon zest.
- Mix in bread pieces and chocolate chips. Let the mixture soak for about 5 minutes. Transfer the mixture into your prepared pan.
- Cover the pan with foil and place on top of steam rack.
- Cover instant pot with lid and cook on high pressure for 25 minutes. Do a natural release for 10 minutes, then, a quick release.
- Carefully, remove pan from pot and uncover. Invert pan on to a plate/serving platter.
- Let it cool for 15-20 minutes before serving. Serve with a dollop of whipped cream or vanilla ice cream.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 662Total Fat: 37gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 177mgSodium: 247mgCarbohydrates: 79gFiber: 3gSugar: 61gProtein: 9g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate