Instant Pot Summer Berry Bread Pudding

Instant Pot Summer Berry Bread Pudding. This berry bread pudding makes you think of summer breezes and warm sunshine at the very first bite. It smells like heaven while its cooking, and only takes about half the time of oven baked bread pudding. It’s really easy to make, so you can have it any old time you please, breakfast, lunch, or dinner, and everyone is sure to love it!

Instant Pot Summer Berry Bread Pudding

Summer is so close! Only a couple of weeks left of school and everyone will be out waiting for Mom to cook up something delicious. If you’re like me, you’re also looking to save money. Summer can be expensive, especially with the kiddos at home all day every day. This is my favorite time of the year to use my Instant Pot. Not only are meals super easy and delicious, but they don’t require me heating up the whole house. It has already started getting warm outside, so I’m looking for ways to keep from heating up the inside.

Instant Pot Summer Berry Bread Pudding

This Instant Pot Summer Berry Bread Pudding is the perfect way to keep the family happy and cool off! Just scoop some ice cream on top and you have one of the best summer treats around. I love bread pudding while it’s warm. Even if you keep it in the fridge, you can heat it up later and put some ice cream on top. This recipe can also easily be converted to fresh peaches, which also tastes amazing! Just substitute 1 1/2 cups of your favorite fresh fruit and let me know how you like it. Now, get to cooking!

Here’s what you’ll need:

1 Loaf of French Bread, cut in bite size pieces, approximately 6 cups
1/2 Cup fresh Blueberries
1/2 Cup fresh Raspberries
1/2 Cup fresh Blackberries
1 package (8 oz.) Cream Cheese – softened
1 Cup Sugar
1 teaspoon of Cinnamon
2 Eggs
2 Teaspoons Vanilla
1 Cup of heavy cream

For the crumble

1/4 cup Flour
1/2 cup of Oatmeal
1/4 Cup Brown Sugar
2 Tablespoons of granulated sugar
1/2 Teaspoon Cinnamon
1/8 teaspoon of Salt
1/3 cup of butter – melted

To top it off (optional) – Maple syrup, or berry syrup (store bought) or powdered sugar, or some of both! The syrup drizzled over the pudding crumble with a little powdered sugar dusted on the top makes a pretty presentation for serving.

Get to cooking:

Spray a 7 inch spring form pan, generously with cooking spray, and set aside. Make a Foil sling to go under the spring form pan, by tearing off a long piece of long heavy duty aluminum foil, and folding it in half again and again, until you have a piece that’s about 2 feet long, by about 2 – 3 inches wide. This will enable you to lift the pan out of the Instant Pot while it’s still hot
In a large mixing bowl, break or cut the french bread into bite size pieces, and set aside. Place the cream cheese, sugar, eggs, vanilla, cinnamon, and heavy cream in the blender, and blend until smooth and creamy. Scrape down the sides of the blender, and stir any ingredients not blended. Pour the cream cheese mixture over the bread pieces, and mix until all pieces are coated. Place a bottom layer of the bread pieces in the spring form pan, and layer berries on top, then add another layer of bread pieces, and another layer of berries, until you’ve reached the top of the pan.
You can pile the bread or berries on top of the pan; it doesn’t have to be even with the top. Scrape the mixing bowl, and pour any remaining cream cheese mixture over the top of the bread pudding, in the pan. Place the sling in the Instant Pot, so you have the foil across the bottom of the Instant Pot stainless steel pot, and up the sides. Then, pour 1 cup of water in the bottom of the pot, and place the spring form pan over the foil, in the Instant pot, Place the lid on the Instant pot until it beeps and locks.
Make sure the pressure valve is set to “SEALING” and press the ‘Manual’ button on the Instant Pot. Set the time to 23 minutes, and allow the Instant to automatically build and release the pressure. When the bread pudding is done the Instant Pot will go to OFF, or KEEP WARM (depending on which instant pot you have). When it beeps after it’s done, carefully, and with an oven mitt, turn the pressure valve to ‘VENTING’ to make sure all pressure has been released. Lift the lid on the Instant Pot, and with oven mitts, take hold of the foil sling pieces on each side, and gently lift the bread pudding out of the Pot. Set on a wire rack to cool.
Crumble – After you’ve put the bread pudding in the instant pot to cook, make the crumble by combining the flour, oatmeal, brown sugar, sugar, cinnamon, salt, and the melted butter, in a bowl. Place the mixture on a parchment lined cookie sheet, and place in the oven for 15 minutes at 350 degrees, or until the crumble starts to turn golden brown. Remove from oven and set aside to cool.
To serve: Once the bread pudding and crumble have cooled, cut the bread pudding into 6 pieces in the spring form pan. Remove the spring form from the pan, and place pieces on a plate or in a bowl. Sprinkle crumble topping over the bread pudding, add a few extra berries, and top with syrup, powdered sugar, or whipped cream, or all three for a dynamic presentation. Enjoy!