Bread pudding with a caramel rum sauce recipe

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  • Yield: 6 to 8 Servings
  • Preparation Time: 4 Hours


  • 4 cups cream
  • 8 eggs
  • 2 tsp pumpkin-pie spice
  • ½ cup brown sugar
  • 1 tbsp vanilla extract
  • ½ tsp salt
  • 8 croissants (crumbled into coarse pieces)
How to Make It
  1. In the inner pot of the Instant Pot, combine cream, eggs, pumpkin-pie spice, brown sugar, vanilla, and salt. Whisk together.
  2. Add crumbled croissants to the egg mixture, gently folding to combine. Cover inner pot and place in refrigerator for 2–3 hours.
  3. Place the inner pot back into the Instant Pot and secure the lid.
  4. Select Cake mode and press start. When the Instant Pot is finished, let the steam release naturally. Remove lid.
  5. Serve warm with the Caramel Rum Sauce.

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