Instant Pot Bread Pudding with Pecan Caramel Glaze
Ingredients:
Bread Pudding Base
1 loaf Brioche bread cut into large 1 inch pieces
1 ¼ cup milk
1 cup heavy cream
2 eggs lightly beaten
¾ cup granulated sugar
2 Tbsp butter melted
1 tsp vanilla extract
Pecan Glaze
¾ cup dark corn syrup
2 eggs lightly beaten
½ cup brown sugar
2 Tbsp melted butter
1 tsp vanilla
1 cup chopped pecans
Caramel Pecan Glaze
4 Tbsp butter
½ cup brown sugar
¼ cup dark corn syrup
1 tsp vanilla extract
Pinch of salt
⅓ cup heavy cream
½ cup chopped pecans
Directions:
Place bread in a large bowl, set aside. Whisk milk, heavy cream, eggs, granulated sugar, melted butter, and vanilla extract in a medium sized bowl. Pour milk mixture over bread and lightly toss to ensure bread pieces are fully covered. Set aside and allow to sit for 1 hour.
Prepare Pecan Glaze
Whisk together brown sugar, corn syrup, eggs, melted butter, vanilla extract, and pecans. Set aside.
Grease a 7 inch bake pan (or spring form pan) with butter. Add a layer of your bread pudding base, then a layer of pecan glaze, and so on until the bake pan is full, finishing with a layer of pecan glaze on top.
Pour 1 cup of water in bottom of Instant Pot.
Place bread pudding in Instant Pot with bake ware sling or foil sling on top of trivet. Cover and cook on high pressure for 30 minutes. Allow pressure to natural release for 15 minutes, then manually release any remaining pressure.
Remove bread pudding from the Instant Pot and set aside.
Prepare caramel glaze
Place a heavy bottom saucepan over medium high heat. Whisk together butter, brown sugar, corn syrup, heavy cream, vanilla extract, and salt. Allow mixture to come to boil and reduce heat to medium and allow mixture to cook for 5-7 minutes, stirring occasionally. Test your glaze to see if it coats the back of a spoon. If it does, remove pan from the heat. Stir in chopped pecans.
Pour caramel glaze over finished bread pudding.
