Instant Pot Bread Pudding with Butter Rum Sauce

Author: Lisa Childs

Comments: 7

Category: Breakfast Recipes

Published Date: January 20, 2019

Updated Date: June 8, 2023

Jump To Recipe

This post may contain affiliate links, which means I earn a small commission if you purchase something I recommend - at no additional cost to you! Thank you for supporting this blog!

Instant Pot Bread Pudding is a life changing treat. Ah I just love it so much. Warm, dense, sweet, cinnamony, and beautiful!

side view of bread pudding mixed with strawberries, blueberries, raspberries, and greenery in a black cast iron pan.

Bread pudding is one of many things on my list of favorite desserts that my husband thinks only elderly people enjoy. 

Rice pudding (try my vanilla bean OR dairy/gluten free coconut rice pudding version!), carrot cake, and pistachio/peach/pecan/almond flavored anything also live on this list! What can I say? They are ALL delicious!

The Instant Pot Cuts Time

This recipe works in the Instant Pot because it originally cooks in a water bath, just like creme brulee or cheesecake. The Instant Pot is perfect for these dishes because it’s cooking with pressure and steam.

This dish usually takes 60 minutes in the oven plus prep time, but it’s done in about 45 start to finish in the Instant Pot. The flavors of the cinnamon with butter rum sauce is AMAZING. I admit, I ate too much of it for breakfast the last two days. Oops!

close up of bread pudding mixed with strawberries, blueberries, raspberries, and greenery in a black cast iron pan

Breakfast Recipes

Grand America Hotel Bread Pudding Instant Pot-ified and my call with the Utah Liquor Store

The original recipe comes from the Grand America hotel, the premier luxury hotel in Salt Lake City. It’s where the NBA teams stay, and where all the fanciest events are held.

I’ve actually never had it at the hotel before, but I LOVE their brunch buffet and all the food and desserts I’ve had there.

Grand America’s recipe calls for about two tablespoons of rum, but since I don’t drink, I was a little confused about where I might get some.

I thought, “Oh! those little tiny airplane bottles would be perfect!” because it would only be an ounce or so of liquid. I had no intention of buying a large bottle of liquor just to use a tablespoon of it.

pitcher of syrup being poured on bread pudding, strawberries, raspberries, and blueberries in a cast iron skillet

I thought it would be nice to get those tiny little bottles of cooking (for flavor- the alcohol cooks out).

I called the liquor store and tried describing what I was looking for… The associate helping me cut me off quite abruptly and said with a stale, annoyed voice,

mini bottles are illegal in Utah.”

He must get a lot of people calling who have no idea what they’re talking about HA! I ended up getting imitation rum extract from the store and it was actually really good!

It lended such a unique flavor- I highly recommend using the rum or rum extract instead of substituting or omitting.

No More Moldy Berries

a closeup of a carton of strawberries

This bread pudding recipe is so yummy served with whipped cream and berries.

Don’t forget to try my Everlasting Berry Hack to keep your berries fresh for weeks! No more mold on those precious berries!

Instant Pot Dessert Recipes

Graphic of Instant Pot Creme Brulee with a picture of a spoon cracking into the creme brulee topped with strawberries.

End a yummy meal (or start one!) with a delicious Instant Pot Dessert.

Don’t forget to pin this post!

Graphic of Instant Pot Bread Pudding with a picture of a spoonful of bread pudding taken from a cast iron skillet of bread pudding topped with berries.
close up of bread pudding mixed with strawberries, blueberries, raspberries, and greenery in a black cast iron pan.

Instant Pot Bread Pudding with Butter Rum Sauce

The best Bread Pudding you've ever made and tasted, right in your Instant Pot! Inspired by the Grand America Hotel in Salt Lake City, Utah.
5 from 3 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 1762kcal
Author: Lisa Childs


  • 6-8 ounces stale/dry thick cut french bread or croissants (about 8 slices), diced into medium cubes
  • 1 ½ cups heavy cream
  • ½ cup sugar
  • 1 ½ teaspoon cinnamon
  • ½ tablespoon vanilla bean paste or pure vanilla extract
  • 2 eggs

Butter Rum Sauce

  • cup unsalted butter
  • cup sugar
  • 3 ½ tablespoons apple juice
  • 3 ½ tablespoons dark brown sugar
  • ¼ cup heavy cream
  • ¾ teaspoon rum extract or rum
  • ¼ teaspoon vanilla bean paste or pure vanilla extract


  • Cut and place the bread cubes In a large bowl, set aside.
  • In a small saucepan, combine cream, sugar, and cinnamon over medium heat until steaming but not boiling. Remove from heat and add vanilla.
  • In a liquid measuring cup, whisk eggs. Slowly temper the egg mixture by adding ⅓ of the hot cream mixture and whisking continuously. Slowly add the egg mixture back to the rest of the heavy cream mixture and whisk to combine.
  • Pour the cream mixture through a strainer over the bread pieces to remove any lumps. Fold the hot cream into the bread and allow all the pieces to get coated. Be careful not to over mix and create a slimy mush. Soak for about 5 minutes.
  • Divide the bread mixture into 4-6 small ramekins, or 2, 6 inch cake pans. Cover each pan tightly with foil.
  • Place the trivet and 1 cup water in the Instant Pot, and stack the ramekins or baking pans evenly. If using the cake pans, use a trivet, two chopsticks, or a pressure cooking sling/silicone steamer to create a gap between the two cake pans. Do not stack the two cake pans directly on top of each other without something separating them.
  • Cook for 30-35 minutes on manual high pressure (30 min for ramekins, more time for larger cooking pans), and then allow a 5-10 minute natural pressure release. Then, release the rest of the pressure and carefully remove from the Instant Pot.
  • Enjoy with berries, whipped cream, and butter rum sauce.

Butter Rum Sauce

  • Combine butter, sugars, apple juice, and heavy cream in a small pot and stir to combine. Bring to a boil for five minutes, stirring constantly.
  • Remove from heat, and add extracts. Stir to combine.
  • Store covered in the refrigerator or in a mason jar and enjoy with Instant Pot Bread Pudding, over ice cream, french toast, pancakes, waffles, or as a dip with fruit.


Serving: 1grams | Calories: 1762kcal | Carbohydrates: 241g | Protein: 44g | Fat: 67g | Saturated Fat: 38g | Polyunsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 263mg | Sodium: 2196mg | Fiber: 8g | Sugar: 74g
Tried this recipe?Mention @triedtestedandtrue!

Leave a Reply

Recipe Rating

    1. Post
  1. Pingback: Best Instant Pot Accessories to buy (and avoid) | Instant Pot Cooking


Hi! I'm Lisa!

I founded Tried, Tested, and True in 2019 to help moms like me develop confidence and joy in the kitchen.

Since then, I have taught millions of home cooks around the world through our tried and true recipes and Youtube tutorials.

In 2021, I wrote my first book called, “I Love My Instant Pot: Cooking for One”!

Read My Full Story
Learn More About My Cookbook
ImageImageImageTikTok BlueYouTube Blue