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Instant Pot Summer Berry Bread Pudding

Instant Pot Summer Berry Bread Pudding

Author Rachel


  • 1 loaf (approximately 6 cups) French bread cut into bite size pieces
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blackberries
  • 8 oz cream cheese softened
  • 1 cup sugar
  • 1 tsp cinnamon
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup heavy cream


  • 1/4 cup flour
  • 1/2 cup oatmeal
  • 1/2 cup brown sugar
  • 2 Tbsp granulated sugar
  • 1/2 tsp Cinnamon
  • 1/8 tsp salt
  • 1/3 cup butter melted


  1. Spray a 7 inch spring form pan, generously with cooking spray, and set aside. 
  2. 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.

  3. 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. 
  4. Pour the cream cheese mixture over the bread pieces, and mix until all pieces are coated. 

  5. 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.
  6. 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. 
  7. 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.
  8. 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. 

  9. 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. 
  10. 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.
  11. 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. 

  12. 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.

  13. Once the bread pudding and crumble have cooled, cut the bread pudding into 6 pieces in the spring form pan. 

  14. 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!