straight view of instant pot bread pudding made in jars
Instant Pot Bread Pudding in a Jar
Prep Time
7 mins
Cook Time
9 mins
Resting Time
30 mins
Total Time
16 mins

This INSTANT POT BREAD PUDDING in a jar recipe inspired by tres leches cake is a best individual serving instant pot dessert that is unbelievably simple and easy to make. 

Course: Dessert
Cuisine: American
Keyword: instant pot bread pudding
Servings: 5 mason jars
Author: sushma iyer
  • 4 slices of white sandwich bread cut into 1 inch pieces.
  • 2 Eggs
  • 3/4 cup Milk
  • 1/2 cup plus 2 tbsp Condensed Milk
  • 1/2 cup Evaporated Milk
  • 1/2 tsp Vanilla Bean Paste
  • 3 tbsp Toasted Pecans chopped
  • 1/4 cup plus 1 tbsp Chocolate chips
Softly whipped cream and caramel sauce for garnishing
  1. Start by cracking 2 eggs into a wide bowl. Add in three types of milk and vanilla bean paste. Whisk to combine well.
  2. Add the bread pieces into the custard base. Mix with a spatula so that all the pieces are immersed into the custard base.
  3. Top with toasted pecans (reserving some for garnishing) and 1/4 cup chocolate chips and mix that too.
  4. Leave it on your counter top for 15-20 mins so that the bread gets enough time to soak up the custard.
  5. After 20 mins, transfer the bread pieces evenly between 5 mason jars.
  6. Fill the jars halfway through with the leftover custard from the bowl. (As the eggs tend to rise a bit while cooking)

  7. Add few piece of chocolate and toasted pecans on the top.
  8. Cover with an aluminium foil.
  9. Fill the instant pot base with 2 cups of water. Place the trivet that came along with it.
  10. Place the mason jars on top of the trivet. I could fit all the 5 jars. Close the lid and turn the knob to sealing position.
  11. Pressure Cook for 9 mins and after the cycle ends do a quick release.
  12. Take the jars out and let it cool down a bit for about 10 mins.
  13. Top the jars with either ice-cream or softly whipped cream, some caramel sauce and the reserved nuts and chocolate chips.
  14. You can choose to serve the bread pudding warm or chilled.

Recipe Video

Recipe Notes

Do not forget to do a quick release once the pressure cooking cycle ends.

It is important to use good quality bread and flavouring agent for optimum taste. Brioche, Challah and croissants work the best.

I am not a fan of cinnamon flavour so skipped it here but feel free to add 1/2 tsp to the above recipe.

Regular Milk can be used in place of Evaporated Milk.

Please use toasted nuts as that adds an amazing flavour. Other add-ons such as raisins can also be used. I would highly recommend using toasted pecans in this recipe for that additional flavour punch.

I have used homemade caramel sauce. You can find the recipe by clicking here. Just halved all the ingredients mentioned in the recipe.

How to make Bread Pudding in Oven?

Follow the recipe until step 7. Place the jars in a baking tray. Fill the tray with hot water. And then bake them in a pre-heated oven of 190 degrees for 15-20 mins until the custard sets.